Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3 tbsp peri-peri sauce
- 2 cups cooked white rice
- Salt and pepper to taste
Instructions
- Season the chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, sauté onion and minced garlic for 2-3 minutes until soft.
- Add chicken stock and scrape any browned bits from the pan. Stir in heavy cream, peri-peri sauce, and lemon juice; simmer for 3-4 minutes until slightly thickened.
- Return the chicken to the skillet to coat it in the sauce; simmer for an additional 8-10 minutes until fully cooked (165°F/74°C).
- Serve over cooked garlic rice and garnish with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg