Preparation
Heat the pan and fry the chicken. Melt the olive oil and butter in a large skillet over medium heat. When hot, add the chicken breasts and cook for 5-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the pan and place on a plate.
Sauté the onion and garlic. In the same pan (with the casserole), add the chopped onion and cook it for 3-4 minutes, or until it softens. Add 3-4 cloves of chopped garlic and cook for another minute or until fragrant.
Deglaze the pan and bring to a boil. Pour in the chicken stock or water and stir to scrape up any browned bits from the bottom of the pan. Bring to a boil and cook for 2-3 minutes, or until the liquid is slightly reduced.
Add the sauce ingredients and bring to a boil. Add cream, lemon juice, chopped parsley and the rest of the chopped garlic (1 clove). Season with salt, pepper and nutmeg (to taste), then reduce the heat and cook for 5-7 minutes, or until the sauce thickens a bit.
Serve. Return the cooked chicken breast to the pan and pour the sauce over it. If desired, garnish with more fresh parsley. Serve immediately with mashed potatoes, rice or pasta.
Tip:
Instead of chicken breast, you can use chicken drumsticks. Chicken drumsticks are naturally more flavorful and tender than chicken breasts, but they also take longer to cook.
If you don’t have fresh parsley, you can use a teaspoon of dried parsley.
You can adjust the amount of cream in the sauce to the desired thickness. If you want a thicker sauce, use less cream. For a thinner sauce, use more cream.
You can also add other ingredients to the sauce, such as mushrooms, dried tomatoes or spinach.
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