Saturday, January 9, 2010

Garlic Cream Chicken

I know I haven't been too great at posting lately! I am still cooking but haven't had much energy to try new things. I am experiencing extreme tiredness and I haven't had any energy lately. Since I have been feeling this way I have been on the lookout for easy and quick recipes. This recipe definitely fit the bill. Chad wasn't home the night I made it but it just gives me an excuse to make it again soon. I know it is something he will really like!

Garlic Cream Chicken and Rice
Source: Burnt Toast who Adapted it from Elizabeth's Cooking Experiments, which she adapted from

6 cloves garlic, pressed (I only used 2)
4 chicken cutlets (or 2 full size breasts)
salt & freshly ground pepper
1 1/2 tbsp butter
1 1/2tbsp olive oil
1/2 cup chicken stock
1 tbsp flour
1/2 cup heavy cream
1/4 cup fresh grated parmesan cheese
flat leaf parsley, rough chopped, for garnish
cayenne pepper, sprinkled over the top

Season chicken liberally with salt & pepper. Heat the butter and oil n a large deep pan over medium heat. Sauté chicken until nicely browned (~5 min per side). Chicken does not have to be fully cooked at this point. Transfer chicken to a plate and get the rice cooking.

Add garlic to the pan, lower heat to medium, and sauté until soft. Be careful not to burn the garlic. Add stock and bring to a boil. Return chicken to the pot. Cover and simmer for 30 minutes. Remove chicken to a platter and cover with foil.

Add cream and boil for about 3 minutes. Plate rice, sprinkle parmesan cheese over the rice. Add a little sauce then chicken and more sauce. Top with parsley and sprinkle with cayenne pepper.

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