Chicken in creamy sauce

Name: Chicken in creamy sauce
Total time: 3600 s
Yield: 2 people
Cuisine: British
Ingredients: 500 gms Chicken breast,tendered and I poked it around with fork,so it absorbs more flavours; Salt as required; 1 tbsp Black pepper; 3 tbsp Grated garlic; 300 ml cooking cream; 4 tbsp Lemon juice; 1/4 cup Maggi chicken stock; Water as required; Oil as required; 1/2 tsp dried Oregano; 1/2 tsp dried basil

Anjana Balakrishnan @mrspanicker99

Singapore

What will happen when you have limited resources available for your cooking,and of course limited time….I had chicken breast already defrosted and cleaned..a quick dive into my kitchen cabinets and I decided on my menu for the day..I have half packet of penne,cooking cream ,1/4 bottle of chicken stock and spices……well…what to do..after a few deliberations,I decided to make chicken in creamy sauce…a lot of sauce in fact,so my pasta can also be covered..I was sure if I just serve this on a plate…
it may not be wowed …

I was trying to search for pan,that’s when my sizzler plates smiled at me and complained..”you are not using us anymore”…well well…here I go with my trials….I served this dish as a sizzler 2 days back for lunch… ..happy that family loved it…

Anjana Balakrishnan @mrspanicker99

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Ingredients

1 hr

2 people

500 gmsChicken breast,tendered and I poked it around with fork,so it absorbs more flavours
Salt as required
1 tbspBlack pepper
3 tbspGrated garlic
300 mlcooking cream
4 tbspLemon juice
1/4 cupMaggi chicken stock
Water as required
Oil as required
1/2 tspdried Oregano
1/2 tspdried basil

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Steps

1 hr

1

Marinate the chicken with salt and black pepper for 30 minutes
2

Heat a pan,add oil (3tbspn) and 1/2 tbsp butter.once hot,add the chicken pieces.turn around and fry till chicken is well done and slightly brown in colour.remove from pan and keep aside..
3

To the same pan add grated garlic.sauté till it turns aromatic.add the oregano and basil too and sauté for few seconds.add chicken stock,mix well,add lime juice.I mixed the chicken stock in slightly hot water,since stock bottle was in fridge and had become bit thick, before adding to pan.allow it to boil well.
4

Add the cream while stirring continuously in Low heat.
5

Add the chicken pieces back to pan and cook in Low heat till sauce boils.remove from heat.
6

For serving..heat the sizzler pan,add 1/4 tsp of butter and brush it around the pan.I reduced the heat.Layered the pan with lettuce leaves.placed cooked penne on one side and chicken on other.poured good amount of sauce on top and kept on heat till sizzling started.removed from heat and serve hot
7

Please note t that this serving idea,just came up in my mind..may be wrong as per culinary experts :D

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Cooksnaps

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Anjana Balakrishnan @mrspanicker99

on September 18, 2021 07:58

Singapore

Hi there! I’m a 48-year-old hardcore Malayalee woman from Kerala, married, and blessed (or occasionally cursed, depending on the day) with two kids. Being a true-blue Mallu, I come with all the bells, whistles, and tantrums that you’d expect—because why not keep life spicy?Cooking is my superpower; I can whip up a feast faster than my family can decide what they want. When I’m not playing chef, I’m either diving into a book, splashing colors on a canvas, or, let’s be honest, nagging my husband—my favorite pass time!I can be sweet as sugar if you’re on my good side, but cross me, and you’ll meet the hurricane version of me. Blame my raging hormones, my Mallu genes, or just life in general, but grumpiness is my default mode these days. (Let’s just say “patience” and I aren’t exactly on speaking terms.)All said and done, I love my chaotic, colorful life and wouldn’t trade it for the world—well, maybe for a quiet afternoon nap, but that’s negotiable!