Description
Tender chicken fillets coated in a luscious creamy garlic sauce, served with fluffy rice, vibrant sautéed vegetables, and a refreshing salad. This restaurant-quality dish is perfect for weeknights or special occasions!
Ingredients
For the Chicken:
- 3 chicken fillets
- Salt, to taste
- Black pepper, to taste
- Oil, for frying
- 1 knob of butter
For the Creamy Garlic Sauce:
- 7 cloves of garlic (2 minced for frying, 5 minced for the sauce)
- 1 onion, chopped
- 1/2 cup of cream
- 1/2 cup of broth or water
- Lemon juice, to taste
- 1/2 teaspoon nutmeg
- Parsley, chopped
For the Rice:
- 1 cup of rice
- Water, as needed
- 1 teaspoon of salt
For the Vegetables:
- 1 carrot, sliced
- 1 bell pepper, chopped
- 100 g (0.2 lb) asparagus
- 100 g (0.2 lb) canned corn
- Oil, for sautéing
- Salt and black pepper, to taste
For the Salad:
- Salad mix (lettuce, spinach, arugula, etc.)
- 1 tomato, chopped
- 1 cucumber, chopped
- 1/2 red onion, chopped
- Olive oil, for drizzling
- Salt and black pepper, to taste
Instructions
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Prepare the Chicken: Season chicken fillets with salt and pepper. Heat oil and butter in a skillet over medium heat. Fry the chicken for 4-5 minutes per side until golden brown and fully cooked. Set aside.
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Make the Creamy Garlic Sauce: In the same skillet, sauté 2 minced garlic cloves and the chopped onion until fragrant and translucent. Add the remaining garlic, cooking for 1 minute. Stir in cream and broth. Add lemon juice and nutmeg. Simmer for 5-7 minutes until the sauce thickens. Return the chicken to the skillet, coating it with the sauce. Garnish with parsley.
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Cook the Rice: Boil water with 1 teaspoon of salt. Add rice and cook according to package instructions (15-20 minutes). Drain and fluff with a fork.
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Sauté the Vegetables: In a pan, heat oil and sauté the sliced carrot, bell pepper, asparagus, and canned corn for 5-7 minutes. Season with salt and pepper.
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Prepare the Salad: Combine the salad mix, chopped tomato, cucumber, and red onion in a bowl. Drizzle with olive oil, salt, and pepper. Toss gently.
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Serve: Plate the chicken with creamy garlic sauce, rice, and sautéed vegetables. Add a side of fresh salad and enjoy!
Notes
- Substitute cream with half-and-half or a plant-based alternative for a lighter version.
- To avoid dry chicken, cook just until golden and no longer pink inside.
- Feel free to swap vegetables for your favorites, like zucchini or broccoli.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: International