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Ingredients
Method
- 4 chicken breasts, sliced into thick strips
- 75g flour
- 2 tbsp oil
- 50g butter
- 10 garlic cloves
- 250ml chicken stock
- 100ml double cream
- 30g grated parmesan
- Small bunch of parsley, chopped
- Cooked rice to serve
- Sprinkle the chicken with flour and season, and toss to coat. Fry in the oil for 2 mins until golden, then reduce the heat and add the butter. Drop the peeled garlic cloves into the pan, then cook for 5 mins.
- Pour in the stock and simmer for 10 mins, then add the cream and cheese and simmer for 5 mins more to thicken slightly. Season to taste, then scatter with chopped parsley and serve with rice.
30 mins
4 serving
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