creamy chicken – My Whisk and I

Creamy Parmesan Chicken

January 9, 2024January 8, 2024by Karen ClaassenLeave a Comment

80ml flour
8 chicken breasts, skin and bone removed
vegetable oil
62ml butter
25ml flour
125ml white wine
62ml milk
62ml chicken stock
125ml finely grated parmesan cheese
30ml chopped parsley

Place the chicken on a work surface and dust both sides with the flour and some salt.
Place a saucepan over medium-high heat, add some vegetable oil and brown the breasts to golden brown. Work in batches and keep the browned breasts on the side.
Add the butter and wait for it to melt.
Sprinkle the flour over the butter and stir while cooking for 2-3 minutes.
Add the white wine, milk and chicken stock and stir the mixture until smooth and thickened.
Place the chicken breasts in the sauce, cover with a lid and reduce the heat to a low simmer.
Cook for 20 minutes, turning once or twice.
Remove the lid and sprinkle the parmesan over.
Stir the sauce for another 4 minutes before taking it from the heat.
Sprinkle over the parsley and serve.

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Mushroom Chicken

May 20, 2022May 16, 2022by Karen ClaassenLeave a Comment

1,5 – 2 litre chicken stock
9 chicken breasts, skin removed
700g mixed mushrooms, sliced
30ml sunflower oil
30ml butter
45ml thyme leaves
2 cloves garlic, minced
80ml cream
salt and pepper

Pour the chicken stock into a large saucepan and bring to a simmer.
Cut the breasts into 5-6 pieces and add it to the stock.
Cook the chicken until most of the liquid has evaporated and then break up the cooked chicken pieces with a wooden spoon.
Set a frying pan over high heat and add the oil and butter to it.
Fry the mushrooms for about 7 minutes, until it has caramelised and has a beautiful golden colour.
Turn the heat down to medium-low and add the thyme leaves and garlic. Stir around for a minute or so.
Now add the cream to the mushrooms and stir through.
Spoon the mushroom mixture into the saucepan with the cooked chicken, turn up the heat and simmer gently for 5 minutes.
Season the chicken with salt and pepper.
The meat should now be creamy and fragrant. If you find it has too much liquid, simmer it for a while longer so that the liquid evaporates.
Serve the chicken on couscous, rice or quinoa.

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Quick Creamy Chicken

April 12, 2022April 11, 2022by Karen ClaassenLeave a Comment

250g bacon, cut into small pieces
45ml butter
83ml flour
6-8 chicken breasts
15ml garlic powder
250ml chicken stock
15ml lemon juice
250 ml cream

Place a frying pan on medium-high heat, add a very small amount of oil and fry the bacon pieces until just crispy on the edges.
Remove the bacon pieces from the pan but keep the fat and keep the pan on the heat.
Mix the flour and garlic powder together and dredge the chicken in the flour.
Add the butter to the warm pan and brown the chicken breasts on both sides – about 3 minutes per side.
Pour in the stock and allow the chicken to cook for about 8 minutes before turning and cooking for another 8 minutes.
Add the cooked bacon, lemon juice and cream to the pan, give it a stir and cook for 3-4 minutes until the sauce is thick and glossy.
Serve the chicken breast on a starch of your choice.

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Chicken in Mushroom Sauce

May 5, 2021April 28, 2021by Karen ClaassenLeave a Comment

This creamy mushroom sauce adds richness to an otherwise very lean meat and transforms quick and ordinary to extraordinary and delicious.

4 – 6 chicken breasts
45ml butter
15ml vegetable oil
250g mushrooms, sliced
4 cloves of garlic, minced
15ml thyme leave (or 5ml dried)
45ml white wine
250ml cream
125ml parmesan cheese, grated

Cut the chicken in half horizontally so that you have 2 very thin breasts.
Season the chicken on both sides with salt and pepper.
Put a heavy bottom pan onto medium-high heat, add 30ml butter and the oil and cook the chicken until golden – about 3 minutes per side.
Remove the cooked chicken, cover and keep warm.
Turn the heat onto high and add 15ml butter.
Add the mushrooms and cook for about 5 minutes – you want caramelised, golden brown mushrooms.
Now add the garlic and thyme and cook for another minute.
Deglaze the pan by pouring in the wine and scraping the bottom of the pan with a wooden spoon to get all the caramelised bits to come loose.
Turn the heat down to medium and the cream. Simmer for 3 minutes or until the cream thickens slightly.
Add the parmesan to the sauce and season well with salt and pepper.
Return the chicken to the pan and warm through for about 2 minutes.
Serve the chicken breast on rice, mashed potato or couscous, with lashings of the mushroom sauce.