International dishesPan Seared DishesEurope and North America21 minutes
For a dinner that is quick but still handsome, pan seared chicken in garlic parmesan cream sauce fits well. The chicken breast browns at the edges under a rich sauce scented with garlic. The difficult part is the cream sauce, which splits easily over high heat or with uneven stirring.
About 8 minutes of frying without constant turning is what builds the crisp surface. The minced garlic gets 1 minute in the pan before the cream goes in.
This batch weighs about 984g, at roughly 216 calories per 100g.
Method
Cut 600g of chicken breast into bite sized pieces along the grain so the meat stays tender, and marinate with 1 teaspoon of salt and 1/2 teaspoon of pepper for 5 minutes.
Heat 2 tablespoons of olive oil with 30g of butter and fry the chicken for about 8 minutes until golden on both sides, turning it as little as possible so a crisp surface can form.
Add 4 cloves of minced garlic to the pan and fry for 1 minute until fragrant.
Pour in 200ml of cream, add 50g of grated Parmesan cheese and stir constantly for about 5 minutes until the sauce thickens.
Toss the chicken through the sauce, scatter over 2 tablespoons of parsley, add a squeeze of lime and serve straight away.
Tips
Cream sauce splits easily on reheating, so this is best eaten as soon as it is cooked.
It keeps in the fridge for up to 2 days and reheats in a pan over low heat.
Cutting the chicken along the grain and marinating it for 5 minutes leaves the pieces more tender.
Lowering the heat before the cream goes in matters, since high heat makes the sauce break.
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