One-Pot Garlic Chicken
30 minServes 4
Pan-fried chicken breasts with whole garlic cloves in a cream and stock sauce, finished with Parmesan.
| prepRemove skin from chicken breasts | ||||||
| 4 medium chicken breasts, skin removed, sliced crosswise into thick strips | Coat chicken with flour & salt | Heat rice, plate with chicken & beans | ||||
| 75 g plain flour | ||||||
| Maldon salt, to taste | ||||||
| 30 ml olive oil or rapeseed oil | Fry chicken in oil 1–2 min until golden | Add butter & garlic, cook 5 min until golden | Pour in stock, simmer 10 min until garlic tender | Add cream & cheese, simmer 5 min until thick | Taste & adjust seasoning, scatter parsley | |
| 50 g unsalted butter | ||||||
| 10 small garlic cloves, peeled | ||||||
| 250 ml hot chicken stock | ||||||
| 100 ml double cream | ||||||
| 30 g Parmigiano Reggiano, finely grated | ||||||
| 15 g flat leaf parsley, finely chopped | ||||||
| 200 g green beans | Boil green beans 2–3 min until tender | |||||
| 2 pouches cooked rice | ||||||
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