This recipe is a great quick and easy mid-week dinner. I like to serve it with some mashed or roasted potatoes and broccoli or corn on the cob. Learning to butterfly meat is a very useful kitchen skill and it means that the meat will cook more quickly and evenly. You are also less likely to overcook and dry out the meat.
WHY YOU’LL LOVE THIS DISH
- A quick and easy midweek dinner
- A crowd pleaser
- Suits a low budget
- Gluten free
INGREDIENTS
- 4 chicken breasts
- 1 tsp garlic powder
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 150 ml chicken stock
- 100 ml double cream
- 50 ml white wine (optional)
- Salt and pepper
Step by Step
Butterfly the chicken breasts. To do this use a sharp knife to cut down the side of the breast. Open out the breast like a book and continue to slice through horizontally but don’t cut all the way through to the other side. You now have a much thinner piece of meat that will cook more quickly.
Sprinkle the chicken with the garlic powder and some salt and pepper.
Melt the butter in a large frying pan over a medium to hot heat and add the oil to stop it burning. Then add the chicken. Leave to cook for around 5 to 8 minutes depending on the thickness of the chicken.
When you can see that the chicken is cooked more than half way through, flip it over and cook on the over side for 5 to 8 minutes until cooked through. Remove from the pan and cover with foil to rest and keep warm while you make the sauce.
Add the onion to the same frying pan and cook over a medium heat for 6 minutes until soft. Add the crushed garlic for the final minute.
Pour in the wine, if using, and bubble over a high heat for 1 minute.
Add the chicken stock, pepper and cream and simmer for a couple of minutes until the sauce has slightly thickened. Taste the sauce and add salt and pepper if needed. Serve.
Pan Fried Chicken with Garlic Cream Sauce
Ingredients
- 4 chicken breasts
- 1 tsp garlic powder
- 1 tbsp butter
- 1 tsp vegetable oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 150 ml chicken stock
- 100 ml double cream
- 50 ml white wine (optional)
- Salt and pepper
Instructions
- Butterfly the chicken breasts. To do this use a sharp knife to cut down the side of the breast. Open out the breast like a book and continue to slice through horizontally but don't cut all the way through to the other side. You now have a much thinner piece of meat that will cook more quickly.
- Sprinkle the chicken with the garlic powder and some salt and pepper.
- Melt the butter in a large frying pan over a medium to hot heat and add the oil to stop it burning. Then add the chicken. Leave to cook for around 5 to 8 minutes.
- When you can see that the chicken is cooked more than half way through, flip it over and cook on the over side for 5 to 8 minutes until cooked through. Remove from the pan and cover with foil to rest and keep warm while you make the sauce.
- Add the onion to the same frying pan and cook over a medium heat for 6 minutes until soft. Add the crushed garlic for the final minute.
- Pour in the wine, if using, and bubble over a high heat for 1 minute.
- Add the chicken stock, pepper and cream and simmer for a couple of minutes until the sauce has slightly thickened. Taste the sauce and add salt and pepper if needed.
- Serve.
Just done this recipe. Very easy and the sauce was lovely.
Will definitely make it again.