Peel and finely chop the shallot. Preheat the oven to 200°C.
In a small saucepan, brown the shallot with a drizzle of olive oil and a pinch of salt. Dissolve the dehydrated chicken stock in the red wine and add to the mixture with the honey and 4-spice blend. Stir and reduce by half.
Once the desired consistency has been reached (the sauce should be glossy), adjust the seasoning and add the butter (at the last minute) to obtain a glossy sauce.
In a frying pan, melt 10g of butter (about a walnut) with a drizzle of olive oil and brown the breast very quickly on both sides. Finish cooking in the oven for 5 to 8 minutes, depending on the thickness of the breast and the desired doneness.
Arrange a little sauce in the centre of your plate and place the breast llets on top. Sprinkle with a little fleur de sel and a grind of pepper. Serve with homemade mashed potatoes and/or baby vegetables.
