Chicken Breasts in Cream Sauce

Ingredients

• 2 boneless Taryah chicken breasts
• Salt and black pepper
• 2 tbsp butter
• 1 clove garlic, minced
• 1 cup cooking cream
• 1/2 cup chicken stock
• Sliced mushrooms (optional)
• Chopped parsley to garnish

Method

1. Season the chicken breasts with salt and black pepper on both sides.

2. Heat the butter in a pan over medium heat. Cook the breasts 5–6 minutes per side until golden and cooked through, then set aside.

3. In the same pan, add the garlic (and mushrooms, if using) and sauté for a minute until fragrant.

4. Add the chicken stock and stir, scraping up any browned bits from the pan.

5. Add the cooking cream and simmer gently until the sauce thickens slightly (3–4 minutes).

6. Return the chicken to the pan and coat it in the sauce; cook for another 2 minutes to let the flavours meld.

7. Garnish with chopped parsley and serve hot with rice or pasta.