recipe of the week !
lemon & parsley
cream chicken
If you know me then you know that I don't have a problem entering the kitchen on a whim and whipping something up, especially if I have a specific craving.
My friends are tired of me, I'll say I want a snack and I'll go and make Egusi and Poundo or Lasagne or more times than I can count ..Ikokore ! (Shout out to my Ijebu gal dem and man dem !)
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But as much I love to get lost cooking I also love a good quickie !
Especially mid week like today where the week is starting to have me beat but I still gta eat, so I make the easiest dishes...this is one of tem.
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Like I always say, you need this one in your back pocket !
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Side with rice, potatoes, salad...I've even used this to make a wrap and it was maaad
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Try it, enjoy it, let me know what you paired it with .
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I give you...the Lemon Parsley Cream Chicken ...
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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Rene Supermarket, Ikoyi
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 is achieved.
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