Chicken in Cream Sauce with Garlic
Tender meat in a rich cream sauce with garlic and herbs, served hot with rice.
Ingredients
- Ultrapasteurised Cream for Sauce 15% GALYCHYNA 250 ml
- Chicken breast fillet 600 g
- Garlic 4 cloves
- Onion 1 pcs
- Wheat flour 1 tbsp
- Salt to taste
- Black pepper to taste
- Olive oil 3 tbsp
We add only what we sell. The rest is up to you.
Method
- Cut the chicken fillet into 3-4 cm pieces, season with salt and pepper.
- Heat the oil in a deep pan or pot over high heat.
- Brown the chicken pieces on both sides until golden, then transfer to a plate.
- Slice the onion and chop the garlic, sauté them in the same pan over medium heat for 2-3 minutes.
- Sprinkle with flour, mix well and cook for another 1 minute.
- Pour the cream over the chicken, add the browned chicken back, cover with a lid and cook on low heat for 20-25 minutes.
- Check if the meat is cooked through and cook for another 5 minutes if needed.
- Serve hot with rice or pasta.
