16
Jun
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Prep
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Cook
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Ready In
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servings
Ingredients
- 4 boneless skinless chicken breasts by Dhayaati
- 2 Tbsp of oil or butter
- 2 finely cut chalotes
- Salt and pepper
- 250 ml of chicken broth
- 2 tsp of lemon juice
- 4 cloves of garlic
- 1 tsp of paprika
- 125ml of liquid cream
- 2 tbsp of dried persil or any other aromatic herbs
- 1 tbsp of corn starch to make the sauce denser
- ½ lemon, cut in rounds
Directions
Melt the butter in a big pan
Cook the chicken breasts on both sides during some minutes on high heat.
Put aside the chicken breasts in a dish. Put the chalotes in the pan and stir fry them for 2 minutes.
Add garlic and paprika. Mix it all and leave it to cook pretty fast so the garlic doesn’t burn. Add salt and pepper then add the lemon juice and the broth.
Put the chicken back in the pan, let everything boil then lower the heat and let it cook during a few minutes. Don’t forget to cover the pan till the sauce diminishes a bit.
Add the cream and persil. Decorate the chicken breasts with slices of lemon. Let everything boil for 5 minutes on low heat. If you like the sauce to be denser, add corn starch and stir really well so it dissolves.
Let it cook for 2 minutes and keep in mind that the sauce becomes denser when it cools down.
Footnotes
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Cook's Note:
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Editor's Note: