Chicken in Creamy Green Onion Sauce
2 tablespoons = 1 oz = 30 g organic butter
4 skinless and boneless chicken breast halves (approximately 6 oz = 170 g each)
1 whole organic green onion (= spring onion)
8 oz = 230 g full-fat sour cream (organic, if you can find)
1/2 teaspoon (or to taste) unrefined sea salt
Directions :
Heat a large skillet over medium-high heat. Drop the butter on the skillet.
When the butter is melted and got a little bit of color, add the chicken breast halves.
Turn the heat to medium-low, cover and let simmer for some 10 minutes.
While the chicken is simmering, chop the green onion. Use both the green and the white part.
Turn over the chicken breast halves, cover and let simmer for another 10 minutes or until the juices run clear. The total cooking time depends on the thickness of the meat.
Add the chopped green onion. Stir, and let the onion cook for 1–2 minutes.
Turn off the heat. Add the salt and the sour cream. Mix well.
Cover and let stand on the stove top for 5 minutes. Mix well before serving.
Tips for making the dish
The best result you get if you use low enough heat. The chicken might turn out dry if the heat is too high. Don’t overcook the chicken, that makes the meat tough.
2 tablespoons = 1 oz = 30 g organic butter
4 skinless and boneless chicken breast halves (approximately 6 oz = 170 g each)
1 whole organic green onion (= spring onion)
8 oz = 230 g full-fat sour cream (organic, if you can find)
1/2 teaspoon (or to taste) unrefined sea salt
Directions :
Heat a large skillet over medium-high heat. Drop the butter on the skillet.
When the butter is melted and got a little bit of color, add the chicken breast halves.
Turn the heat to medium-low, cover and let simmer for some 10 minutes.
While the chicken is simmering, chop the green onion. Use both the green and the white part.
Turn over the chicken breast halves, cover and let simmer for another 10 minutes or until the juices run clear. The total cooking time depends on the thickness of the meat.
Add the chopped green onion. Stir, and let the onion cook for 1–2 minutes.
Turn off the heat. Add the salt and the sour cream. Mix well.
Cover and let stand on the stove top for 5 minutes. Mix well before serving.
Tips for making the dish
The best result you get if you use low enough heat. The chicken might turn out dry if the heat is too high. Don’t overcook the chicken, that makes the meat tough.
The green onion (= spring onion) also enjoys the gentle warmth of medium-low or even low heat. The onion shouldn’t basically get any color, it should retain its fresh, bright green and white colors. That’s why it’s added quite in the end. If the onion gets color it easily tastes ugly and burned.
Cooking the onion too long cooks away the fresh taste, which is the key here. Other than that, this is very easy dish to make. Just follow the directions and you definitely won’t suck seed but succeed (ouch, that was a bad joke…).
Oh, still one note about the thickness of the sauce. So, the thickness depends on how much fluid is left on the skillet from the chicken after cooking it until the state where juices run clear. If you prefer thick sauce, simply reduce the amount of fluid by cooking the chicken uncovered for the last minutes before adding the green onion. In the first photo of this blog post I have quite thin sauce whereas in the rest of the pics I have made the sauce thick.
So, here we go.
Heat a large skillet over medium-high heat. Take a good pat (2 tablespoons = 1 oz = 30 g) of butter and drop it on the skillet.
Oh, still one note about the thickness of the sauce. So, the thickness depends on how much fluid is left on the skillet from the chicken after cooking it until the state where juices run clear. If you prefer thick sauce, simply reduce the amount of fluid by cooking the chicken uncovered for the last minutes before adding the green onion. In the first photo of this blog post I have quite thin sauce whereas in the rest of the pics I have made the sauce thick.
So, here we go.
Heat a large skillet over medium-high heat. Take a good pat (2 tablespoons = 1 oz = 30 g) of butter and drop it on the skillet.
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