Rated 4.83 out of 5 based on 3 votes
- 1 x chicken breast
- 2 cloves garlic - minced or crushed
- 1/2 x brown onion - finely diced
- 1 splash extra virgin olive oil
- 1/4 cup galliano - vanilla
- 300 ml cream
- 1/4 bunch continental parsley - chopped
- 1 pinch salt
- 1 pinch pepper
Place olive oil, garlic and onion in a fry pan, and gently fry off – don’t take this too far, or the garlic will burn and become bitter. Add cream and Galliano, bring to a low simmer.
Butterfly and separate the chicken breast into two halves, with a tenderiser bring the chicken to even thickness. Pan fry the chicken until lightly golden – and not cooked all the way through.
Season the sauce to your own liking – you may need a fairly generous pinch of salt.
Add the chicken to the sauce and simmer for 5-10 minutes, adding the parsley towards the end.
Serves 2 – I like this with fairly plain vegetables.
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Gotta love a bit of ‘spirit’ in a recipe – this looks yum.
Thanks Sara – your are quite the wordsworth!
I adapted this to my own food ethic using a whole jointed chicken. I was also urged by my inner voice to add finely sliced fennel. I increased qualnities and served a small army, but the flavour was excellent
Thanks Helen! I love that you made this recipe your own – I feel that is what cooking is all about
hey! who doesn’t want to feast on boozy chicken? lol!
This looks very very …NOM NOM NOM..Nice to look at .I am going to have a go!
Thanks Kimi – I hope you enjoy