Hello friends,
Today, in my video, I shared a lip-smacking creamy chicken recipe filled with delicious flavours and you will LOVE how easy this is! Enjoy Watching!
Creamy ( Garlic, Lemon )
Chicken breasts Recipe
Recipe: Servings 4
Ingredients:
For seasoning the Chicken Breasts:
* 2 large boneless and skinless chicken breasts halved horizontally to make 4
* Salt & pepper to taste
* Garlic powder to enhance flavor
* Paprika to enhance color (optional)
* Thyme, Parsely, Rosemary (fresh/dried) to enhance flavor & fragrance ( Optional)
* 1 Tbsp Olive oil (to cook the seasoned chicken pieces)
For Creamy Sauce
1 Tbsp Olive oil or Butter
3-4 Garlic pods(crushed/minced)
1 Cup – Chicken stock
1 Tbsp – Italian seasoning (or oregano)
1/2 cup – Heavy Cream
1/3 cup – Parmesan Cheese(Grated)
2 1/2 Tsp Corn Starch (1 Tsp cornflour mixed with 1 Tbsp of water/ milk)
2 Tbsp – fresh Lemon Juice
For Garnishing:
Fresh/dried Parsley
Instructions/Method
1. Season the chicken with salt and pepper; you can also use the optional ingredients Paprika, Garlic powder, Thyme, Rosemary, and Parsley for additional flavour.
2. Heat a Tbsp of olive oil in a pan or skillet over medium-high heat. Sear the chicken breasts for about 4 minutes on each side and cooked through no longer pink. Transfer onto a plate.
3.Add the minced garlic to the oil in the pan (add in Olive oil & butter if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the chicken stock and cream.
4. Bring the sauce to a gentle simmer; season with Italian seasonings to your taste; add in the parmesan cheese and cook until it melts.
5. Add in the cornstarch to thicken the sauce and allow to simmer for further a minute.
6. Switch off the flame and pour in the lemon juice. Add the chicken back to the pan to soak up all the flavours or do the other way ( topping the chicken with sauce).
7. Garnish with fresh Parsley and Serve over pasta or with steamed vegetables.
Enjoy Creamy Chicken Dinner!
Happy Cooking!
Stay Healthy and Enjoy Life!
Cheers!
Raga.
source



0 Comments