This is an easy to prepare, decadently delicious and intensely flavorful chicken dish that goes wonderfully well with either mashed potatoes, pasta or rice. You can serve the dish with a side of steamed greens or veggies for a little balance.
• 2 pieces of chicken breast, boneless and skinless
• 2 tbsp plain flour (for dredging the chicken)
• 1 tbsp vegetable oil
• 2 tbsp butter
• 1/2 tsp garlic paste (or 1 clove of garlic, finely minced)
• 1 red chilli, finely chopped (optional for some heat)
• 1 1/4 cups chicken stock (250 ml)
• 1 cup cooking cream (200 ml)
• lemon juice, freshly squeezed
• fresh coriander or parsley, finely chopped
• salt and pepper to taste
Clean each piece of chicken breast and trim off any excess fat. Place between two sheets of cling film and then lightly pound the thicker part to flatten each breast to an even thickness. Dust each piece in the flour and then shake of the excess. Set aside.
Heat the butter and oil together in a skillet or pan. Add the chicken fillets and fry until both sides are golden and the chicken is cooked through, roughly 6-7 minutes per side, depending on the thickness of your chicken. Transfer onto a plate.
In the same pan and oil, add the garlic paste or minced garlic and red chilli. Stir them over low heat until fragrant. Then add the chicken stock and cream. Simmer for a couple of minutes until slightly thickened then add in the freshly squeezed lemon juice. Season with salt and pepper to taste.
Then add the chicken back into the pan, along with any juices they may have released on the plate. Stir and simmer for another minute. Turn the heat off and sprinkle in the fresh coriander or parsley and some lemon slices to garnish.
Serve the chicken with an accompaniment of your choice.
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