2 Large Chicken Breasts
5-6 Garlic Cloves (minced)
2 Garlic Cloves (crushed)
1 Medium Onion
1/2 Cup of Chicken Stock
Juice of 1/2 a Lime
1/2 Cup Double Cream
1tsp Dried Oregano
1tbs Fresh Parsley / 1tsp Dried Parsley
1/4tsp Ground Nutmeg
Salt & Pepper to taste
Dried Parsley Refill for just £1.99
Allow chicken breasts to come to room temperature.
Start by pounding the breasts on the thicker side to tenderise the meat and allow the piece to cook evenly. Then rub salt and pepper on either side and leave aside for 30 minutes .
Meanwhile prepare the garlic and finely chop the onions.
Heat a large enough skillet, melt 1tbs of butter and fry the 2 crushed garlic cloves, infusing it into the butter on a low heat for a 3-5 minutes.
Increase the heat, then add the chicken (and oil if more is needed).
Fry until chicken is cooked through and browned nicely on each side. This will take about 10-15mins.
Set chicken aside and remove the crushed garlic.
Into the same skillet, toss in the onions and cook until softened and transparent. Add the minced garlic and sauté for 10-15 minutes (lower the heat to avoid burning the garlic).
Next add the chicken stock and lime juice. Allow it simmer a few minutes till the liquid reduces.
Add the cream and herbs, stir continuously to prevent the cream from curdling.
Simmer till you have a preferred saucy consistency.
Finally add the chicken back the skillet and coat the breasts generously in the creamy lush sauce.
Serve with rice, pasta, or cut into peices and add to a fresh salad.
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