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 !)
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.
Like I always say, you need this one in your back pocket !
Side with rice, potatoes, salad...I've even used this to make a wrap and it was maaad
Try it, enjoy it, let me know what you paired it with .
I give you...the Lemon Parsley Cream Chicken ...
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:
Rene Supermarket, Ikoyi
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 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.
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