Poultry Recipes
Creamy Chicken
This quick and easy Creamy Chicken is a flavour sensation that can be made gluten-free, and is ready in just 30 minutes. The versatile sauce can be used for a variety of other dishes, too, including pasta and mashed vegetables. Call in to our factory shop to collect the perfect chicken breasts for this recipe.
Preparation time – 10 minutes
Cooking time – 20 minutes
Serves – 4 people
Ingredients
For the Chicken
4 chicken breasts, pounded to be half-inch thick
½ tsp dried thyme, or basil
½ tsp dried rosemary, or oregano
2 tsp onion powder
2 tsp garlic powder
Salt and pepper, to season
For the Sauce
250ml milk (substitute cashew, almond or rice milk, if preferred, or even heavy cream)
1 tsp cornstarch, mixed to a smooth paste with 1 tbsp water
4 garlic cloves, minced
½ tsp of dried thyme, or basil
½ tsp dried rosemary, or oregano
1 tsp fresh chopped parsley
Freshly ground black pepper and salt, to taste
Method
Coat the chicken breasts with the garlic powder, onion powder, and herbs before generously seasoning them with the salt and pepper. In a large pan or skillet, heat 1 tablespoon of oil over a medium heat, and add the chicken breasts. Cook for about 5 minutes per side, until they are no longer pink inside. Transfer the chicken breasts to a plate and set them aside.
For the sauce, add a further 2 teaspoons of olive oil to the pan and saute the garlic for about 1 minute, along with the thyme, rosemary, and parsley. Pour the milk, or cream, into the pan and season to taste with the salt and pepper. Bring the sauce to the boil and add the cornstarch to the middle of the pan – stirring quickly to thicken the sauce. Reduce the heat, and allow the sauce to simmer gently and thicken for 1 more minute.
Place the chicken breasts back into the pan and sprinkle with more herbs, if needed. Serve immediately with your favourite vegetables.
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