I’m not a person who uses cream in cooking. Even in pasta dishes I try to find alternative ways to add creaminess. My salmon pasta with yogurt cream is really creamy and delicious. But in this case, I couldn’t help it. I had to add some cream. Not a lot, ¼ cup and this dish went to another level. I have reconsidered mycream-o-phobia since then.
- 4 chicken breasts (about 1 kg total)
- 4 Tbs olive oil
- 1 Tbs unsalted butter
- 2 garlic cloves, smashed
- 1 medium onion
- 1/3 cup “koumantaria”* or port
- 1 Tbs Dijon mustard
- Pinch of chili flakes
- Zest of one lemon
- 2 Tbs lemon juice
- 1 cup chicken broth
- ¼ cup cream
- 4 Tbs parsley, chopped
*Cypriot sweet dessert wine
Slice each breast in 4 thinner pieces. Season with salt and pepper on both sides. Heat oil and butter in a large skillet. Cook chicken fillets briefly on both sides until golden. Set aside in a heatproof bowl.
In the same skillet sauté onion and garlic until soft and fragrant. Add “koumantaria” or port. Let it boil for a minute, then add the mustard, chili flakes, lemon zest and lemon juice. Add the chicken broth and season with salt and pepper. Pour in the cream.
Return chicken fillets back to the skillet. Shake skillet slightly to mix all ingredients. Simmer for a few minutes until sauce has thickened slightly and chicken is cooked through. Sprinkle with parsley and serve with rice or buttery mashed potatoes.