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 !
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With just a few easily available ingredients and how quick it is to whip up, everyone needs this recipe in their back pockets !
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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 :-)
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Yield: 2 servings
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
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Ingredients:
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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:
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Prep:
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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.
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Instructions:
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1. On a large skillet, heat olive oil and fry garlic on low heat until transparent, about a minute.
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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.
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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.
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Your Parsley and Lemon Cream Chicken is ready !
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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.
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ENJOY ! x
sauce-eey ...
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