one-pan 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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Saucy Chicken

April 3, 2023April 1, 2023by Karen ClaassenLeave a Comment

200g bacon, diced
4 chicken breasts, skin removed
125ml flour
60ml panko breadcrumbs
5ml salt
60ml vegetable oil
60ml butter, cubed
60ml flour
625ml chicken stock
80ml milk
10ml Worcestershire sauce
5ml onion powder
5ml dried tarragon
2,5ml salt

Place a heavy-bottom saucepan on medium heat.
Add the bacon and cook until crispy and browned. Remove from the pan.
Place the chicken breasts on a flat surface and halve them horizontally so that you have 8 thin chicken portions.
Mix the flour, breadcrumbs and salt together in a shallow dish.
Coat the chicken generously with the flour mixture.
Pour the vegetable oil into the saucepan and allow it to warm up.
Fry the breasts for 3minutes per side, remove from the saucepan and set aside.
Remove the oil from the saucepan and wipe it clean with paper towel.
Now add the butter and allow to melt over medium-high heat.
Sprinkle in the flour and stir around until it forms a paste. Cook for one minute while stirring.
Gradually pour in the chicken stock and milk and whisk continuously.
Now add the Worcestershire sauce, onion powder and tarragon.
Reduce the heat to a simmer and add the chicken back into the sauce.
Sprinkle over the bacon and simmer for 5 – 10 minutes.
Serve the chicken and the sauce on creamy mashed potatoes.

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Beer Chicken

February 11, 2022February 10, 2022by Karen ClaassenLeave a Comment

This chicken is terribly easy and quick to make and deliciously soft and moist. Yields 6 portions.

6 chicken breasts, skin removed
45mll butter
30ml vegetable oil
125ml chicken stock
125ml stout or any other beer
10ml dried tarragon
125ml cream

Preheat your oven to 180℃.
Place an ovenproof frying pan onto medium-heat and add the butter and vegetable oil to it.
Season the chicken with salt and pepper and place it in the hot pan to fry.
Cook the breasts for 4 minutes before turning and cooking the other side for another 4 minutes.
Remove the chicken from the frying pan and keep on the side while you make the sauce.
Pour the chicken stock into the frying pan and simmer for 3 minutes before adding the stout/beer.
Bring the liquids back to a simmer, scrape the bottom of the pan with a wooden spoon to loosen the caramelised bits of chicken and cook for another 5 minutes.
Add the tarragon and cream and stir through.
Place the chicken breasts back in the sauce and place the pan in the oven. Cook for 20 minutes.
Serve the chicken on couscous and spoon over some extra sauce.