Garlic Butter Cream Chicken

Name: Garlic Butter Cream Chicken
Yield: 5 servings
Cuisine: American
Ingredients: 3 Chicken (thighs or breasts); 2 clove Garlic; 2 Green onions or scallions; 1 packet Shimeji mushrooms; 3 Asparagus; 1/2 Red bell pepper; 20 grams Butter; 3 tbsp Soy sauce; 2 tbsp Olive oil; 1 tbsp Marmalade; 50 ml Heavy cream; 1 dash Salt and pepper; 1 tbsp Sake; 1 dash Salt and pepper; 3 tbsp Katakuriko

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make more delicious garlic butter chicken by myself than the one made with a store-bought sauce.

Please bring the chicken to room temperature before frying. Recipe by Cooking S Papa

I created this recipe because I wanted to make more delicious garlic butter chicken by myself than the one made with a store-bought sauce.

Please bring the chicken to room temperature before frying. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make more delicious garlic butter chicken by myself than the one made with a store-bought sauce.

Please bring the chicken to room temperature before frying. Recipe by Cooking S Papa

I created this recipe because I wanted to make more delicious garlic butter chicken by myself than the one made with a store-bought sauce.

Please bring the chicken to room temperature before frying. Recipe by Cooking S Papa

Saved

Ingredients

5 servings

3Chicken (thighs or breasts)
2 cloveGarlic
2Green onions or scallions
1packet Shimeji mushrooms
3Asparagus
1/2Red bell pepper
20 gramsButter
3 tbspSoy sauce
2 tbspOlive oil
1 tbspMarmalade
50 mlHeavy cream
1 dashSalt and pepper
Marinade for the chicken
1 tbspSake
1 dashSalt and pepper
3 tbspKatakuriko

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Steps

1

Sprinkle with salt and pepper, 2 tablespoons of sake, and leave it for 20 minutes. Wipe off the excess water, cut into bite-sized pieces, and coat with the katakuriko.
2

Crush the garlic with the flat of a knife, and cut into small pieces. Cut the green onions and asparagus diagonally, then cut the red bell pepper into 3 cm square pieces. Separate the shimeji mushrooms.
3

Add the olive oil and minced garlic into a cold frying pan, turn on the heat to low, and fry the garlic.
4

When fragrant, stir-fry the chicken. When the colour of the chicken has changed, add the asparagus, red bell pepper, and green onions as well.
5

When the vegetables become soft and wilted, add the shimeji mushrooms, cover with a lid, and steam-fry for 2 minutes over low heat.
6

Add the butter, soy sauce, and marmalade, then briefly stir. When the butter is melted, add the heavy cream, and simmer until thickened.
7

Taste it and adjust the flavour with salt and pepper. Serve on a plate, and you're done!