Cut thick breasts in half through the middle before they go in the pan. Even thickness is the whole trick; a thick breast dries at the edges before the centre is done.
From the shop
Start with 1 kg of chicken breast, about four breasts. Cut each one in half horizontally to make two thin pieces. Chicken thighs work in the same sauce and stay juicier; give them 3 minutes more.
Take the pan off the heat before the parmesan goes in. Cheese added to a boiling cream sauce goes grainy.
Ingredients
- 1 kg chicken breast, about four breasts
- 1 tbsp olive oil
- 20 g butter
- 4 garlic cloves, crushed
- 100 ml chicken stock
- 250 ml thickened cream
- 1 tsp Dijon mustard
- 40 g parmesan, finely grated
- 2 tbsp chopped parsley
- Salt and cracked black pepper
Buy the cuts for this recipe
Chicken Breast$19.99per kilogram
Chicken Thighs$19.99per kilogram
Method
- Cut each breast in half horizontally. Pat the pieces dry. Season both sides.
- Heat the oil in a large frying pan over medium-high heat. Cook the chicken in two batches, 3 to 4 minutes a side, until golden. Lift it onto a plate.
- Turn the heat down to medium. Add the butter and garlic. Cook for 1 minute; do not let the garlic brown.
- Pour in the stock. Scrape the base of the pan. Add the cream and mustard. Simmer for 3 minutes.
- Return the chicken and its juices. Simmer for 4 minutes until the chicken is cooked through and the sauce coats it.
- Take the pan off the heat. Stir in the parmesan and parsley. Taste and season.
Serve it
Serve over mashed potato, pasta or rice, with steamed broccoli.