Lemon &Parsley
Cream Chicken
I've noticed I tend to be the most creative in the kitchen when I'm feeling lazy or when I'm in rush, I guess I don't over think and just let the magic happen or something but it's always more fun than the time I plan and write out lists and steps.
I just blank out and let my sense guide me and this was one of those magical moments, it was Saturday afternoon and I was having one of those days where I had been in bed the whole morning, I had to make something for lunch but I couldn't think of anything and I just generally couldn't be bothered to get up ! lol
Anyway, I dragged myself to the kitchen and was like ok fridge what you got for me I want to be back in bed in 20 minutes max !
With just a few easily available ingredients and how quick it is to whip up, everyone needs this recipe in their back pockets !
I was even too lazy to boil anything so I just toasted some tortilla wraps and we ate native style, using our hands and dipping right into the sauce. mmh !
And best of all, I was back in bed in 30 minutes, Mr. was fed.
Everybody's happy :-)
***
Yield: 2 servings
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Ingredients:
Skinless Chicken Breast, x2
Cooking creme, 2 tbsp
Freshly Chopped Parsley, 1 tbsp
Green Chillis, x1 (not ata rodo)
Olive Oil, 2 tbsp
Garlic, x1
Salt, to taste
Black pepper, 1 tsp
Dried Rosemary, 1/2 tsp
Dried Parsley, 1 tsp
Paprika, 1 tsp
Knoor Cube, 1
Grocery Shopping:
Prep:
Cut chicken breast into 1/2 inch chunks and seasoning with salt, black pepper, dried rosemary, dried parsley, paprika and knorr cube. Using you hands, mix well and set aside.
Chop chilli.
Chop parsley.
Dice garlic.
Instructions:
1. On a large skillet, heat olive oil and fry garlic on low heat until transparent, about a minute.
2. Increase the heat to medium and add chicken. Fry the chicken for 8-10 minutes, turning frequently to make sure all sides are fried.
3. Add green chillis, stir and fry for a further minute.
4. Then add cooking cream, stir and reduce the heat to low and cook for 3 minutes, stirring as required. Then add lemon juice, stir and continue cooking for another 3 minutes.
Add small amounts of water/cream until your desired thickness.
done. Then add 1/2 the fresh parsley and stir. Cook for a minute before removing the skillet from the heat and top with remaining fresh parsley.
Your Parsley and Lemon Cream Chicken is ready !
Serve with side of your choice, boiled plantain, rice, pasta, yam...though I personally recommend trying the wraps.
It was the perfect light enough/filling enough lunch.
ENJOY ! x
sauce-eey ...
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