Ingredients
Method
- Season the chicken with salt and cracked black pepper.
- Heat the olive oil in a large frying pan over medium-high heat.
- Cook the chicken for 4–5 minutes on each side until golden brown. Remove from the pan and set aside.
- Reduce the heat to medium and add the butter.
- Stir in the garlic and Italian herbs and cook for 1 minute until fragrant.
- Pour in the chicken stock and simmer for 2–3 minutes.
- Add the thickened cream and parmesan cheese, stirring until the cheese has melted and the sauce is smooth.
- Return the chicken to the pan and simmer for 5–7 minutes, or until the chicken is cooked through and coated in the sauce.
- Sprinkle with the chopped parsley before serving.
Notes
Serve with creamy mashed potato, pasta, rice or steamed vegetables.
Add sliced mushrooms or baby spinach to the sauce for extra flavour.
A squeeze of fresh lemon juice before serving adds a fresh finish.
Leftovers can be refrigerated for up to 2 days and are perfect tossed through pasta.