It’s mid week. Lots of things to do. Gotta finish the week strong. Here’s a great weeknight meal that doubles as the perfect lunch for tomorrow!
Garlic Cream Poached Chicken with Garden Salad & Scallion Vinaigrette
2 Chicken Breast (boneless & skinless)
10 cloves of garlic, sliced
2 tablespoons of butter
1 tablespoon of Kosher salt
½ tablespoon of black pepper
2 cups of chicken broth
2 cups of heavy cream
1 good pinch of red pepper flakes
½ teaspoon of fresh basil
The juice and zest of 1 lemon
To start, heat a skillet over medium high heat. Then, melt the butter.
Add in the chicken breast and cook on both sides until browned, but not cooked through. Then, into the pan with the chicken breast add in the chicken broth and heavy cream. Then, season with sliced garlic, salt, pepper, red pepper flakes and basil. Cook on medium high heat until the chicken has cooked through.
To finish, remove the chicken from the pan and set aside. Cook the sauce on high heat until it’s thick. Then, add in the lemon juice and lemon zest. Lastly, add back the chicken to warm though and serve.
*For the scallion vinaigrette:
Just add 1 cup of chopped scallions, 2 cloves of garlic, 1 pinch of salt, 1 pinch of pepper, a tablespoon of red wine vinegar, a splash of Dijon mustard and half a cup of olive oil to a blender. Mix until smooth and pour over a simple garden salad.
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