Empty My Fridge
Creamy Garlic Chicken | Chef Jean-Pierre
Ingredients
- Chicken breast1
- Butter4 tbsp
- Shallot · chopped2 tbsp
- Mushroom · sliced4 oz
- Spinach · chopped2 cups
- Garlic · chopped2 tbsp
- Chicken stock½ cups
- Cream¼ cups
- Salt
- Black pepper
- Potato · sliced1
- Parsley · chopped1 tbsp
Instructions
- Cut the chicken breast in half. Mix flour, salt, pepper and cheese in a lasagna pan and coat the chicken on both sides.
- Heat clarified butter in a frying pan and cook the chicken until golden brown on both sides. Remove and set aside.
- In the same pan, cook the shallots until light golden brown. Add the mushrooms and sauté until they release their water.
- Add the spinach and cook for a couple of minutes. Add the garlic and, once fragrant, pour in the chicken stock and cook for a couple of minutes.
- Add the cream, then season with salt and pepper to taste.
- Heat clarified butter in a sauté pan. Season the potato slices with salt and pepper, add them to the hot butter, cover and cook on low heat until golden brown on both sides and cooked through.
- Sprinkle with parsley before serving.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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