Chicken in Parmesan chive cream sauce

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
1 tbsp. olive oil
60g shallots, diced
3 cloves garlic, minced
1kg boneless skinless chicken breasts, cut into 2 1/2-cm pieces
1 tsp. dried thyme
2 bay leaves
375ml double cream
20g Parmesan, grated
2 tbsp. chopped fresh chives
Freshly ground black pepper
130g rice, regular or instant, cooked according to package directions
1) Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon.

2) Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through.

3) Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.

4) Spoon all but 150g of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

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