Crosbie Fowler Cooking

Creamy Garlic Chicken

Name: Creamy Garlic Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 600g boneless, skinless chicken breasts, cut in half horizontally to make thinner steaks; 1 tsp salt; ¼ tsp freshly cracked black pepper; 1 tsp sweet paprika; 1 tsp onion powder; 1 tsp dried thyme; 35 g plain (all-purpose flour); 1 tbsp olive oil; 1 tbsp unsalted butter; 1 tbsp unsalted butter; 1 tbsp freshly minced garlic; 125 ml chicken stock; 300 ml thickened (whipping/heavy) cream; 1 tsp dijon mustard; 50 g grated parmesan; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; Mashed potatoes, steamed rice or pasta; Steamed greens; 1 tbsp finely chopped flat-leaf parsley; Lemon wedges

4 servings

portioner

5 minutes

aktiv tid

20 minutes

total tid

Börja laga mat

Ingredienser

600g boneless, skinless chicken breasts, cut in half horizontally to make thinner steaks

1 tsp salt

¼ tsp freshly cracked black pepper

1 tsp sweet paprika

1 tsp onion powder

1 tsp dried thyme

35 g plain (all-purpose flour)

1 tbsp olive oil

1 tbsp unsalted butter

1 tbsp freshly minced garlic

125 ml chicken stock

300 ml thickened (whipping/heavy) cream

1 tsp dijon mustard

50 g grated parmesan

Sea salt flakes, to taste

Freshly cracked black pepper, to taste

Mashed potatoes, steamed rice or pasta

Steamed greens

1 tbsp finely chopped flat-leaf parsley

Lemon wedges

Instruktioner

Coat the chicken – Sprinkle the chicken with salt, pepper, sweet paprika, onion powder and thyme. Press the chicken into the flour so that all sides are evenly coated.

Cook the chicken – Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium–high heat. Add the chicken and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through.

Set chicken aside – Remove the chicken from the pan and set it aside on a plate.

Make the sauce – To the same pan, add the butter for the sauce. Once melted, add the garlic, stirring for 30 seconds.

Add the chicken stock and cook for 1–2 minutes until it has evaporated by at least half. Stir in the cream and dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.

Return the chicken to the pan – Stir through the parmesan, season to taste, then return the chicken to the pan for 2–3 minutes or until the chicken is heated through.

Serve – Serve the chicken with rice, mashed potatoes or pasta and a side of steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice.

Näring

Portionsstorlek

Kalorier

536 kcal

Totalt fett

45 g

Mättat fett

25 g

Omättat fett

17 g

Transfett

0.3 g

Kolesterol

154 mg

Natrium

967 mg

Totala kolhydrater

13 g

Kostfiber

1 g

Totalt socker

3 g

Protein

20 g