INGREDIENTS (FIND ALL AT northernfoods.co.za)
- 3 LARGE CHICKEN BREASTS, SLICED INTO CUTLETS
- ½ TEASPOON SALT
- ¼ TEASPOON GROUND BLACK PEPPER
- 6 TBS (50G) ALL PURPOSE FLOUR
- 2 TBS (30ML) OLIVE OIL
- 2 TBS (28G) UNSALTED BUTTER
- 2 TBS GARLIC GRANULES – REHYDRATED
- 1 CUP (240ML) CHICKEN STOCK
- 1 CUP (240ML) DOUBLE CREAM
- ½ CUP (43G) PARMESAN CHEESE – GRATED
- 1 TSP CHILLI FLAKES
- ¼ TSP OREGANO RUBBED
- ¼ TSP THYME RUBBED
- 1/3 CUP CHOPPED SUNDRIED TOMATOES
- 1 TBS FRESH BASIL LEAVES
METHOD
- SEASON CHICKEN WITH SALT AND PEPPER AND COAT IN FLOUR, SHAKING OFF ANY EXCESS.
- IN A LARGE SKILLET/PAN, HEAT OLIVE OIL AND MELT THE BUTTER ON MEDIUM HEAT, COAT THE PAN EVENLY.
- BROWN THE CHICKEN FOR 4-5 MINUTES PER SIDE UNTIL GOLDEN BROWN AND COOKED THROUGH, TRANSFER TO A PLATE AND COVER.
- ADD OLIVE OIL TO A PAN AND SAUTE THE GARLIC UNTIL FRAGRANT, ADD THE CHICKEN STOCK AND DE-GLAZE THE PAN USING A WOODEN SPOON TO SCRAPE AWAY AND BITS STUCK TO THE BOTTOM OF THE PAN.
- ADJUST THE HEAT TO MEDIUM-LOW AND ADD THE DOUBLE CREAM AND PARMESAN CHEESE TO YOUR PAN, ALLOW THE SAUCE TO SIMMER FOR A COUPLE OF MINUTES THEN SEASON WITH YOUR CHILLI FLAKES, THYME AND OREGANO.
- SEASON THE SAUCE WITH SALT AND PEPPER TO YOUR LIKING AND ADD THE SUNDRIED TOMATOES, LET THE SAUCE SIMMER UNTIL DESIRED CONSISTENCY.
- SERVE YOUR CHICKEN ON TOP OF PASTA, RICE OR MASHED POTATOES AND GARNISH WITH FRESH BASIL LEAVES.
