There are at least three ways you can enjoy this popular creamy chicken dish, try it as Tuscan chicken (spooned into vol-au-vents) or wrapped in tortillas and baked for a fabulous burrito option.
1 kg chicken breast
1 Tbsp olive oil
600 ml thickened cream
¾ cup chopped mixed herbs (such as sliced green spring onions, lemon thyme and chives)
seasonal vegetables, to serve (optional)
cooked linguine, to serve (optional)
- Trim excess fat from the chicken breasts and cut into thin pieces (about 2-3mm thick). Season well with salt and freshly ground black pepper.
- Place a large fry pan over medium heat. Add olive oil and 1/3 of the chicken strips. Cook for 4-5 minutes, tossing until the chicken is golden-brown and cooked through. Set aside and repeat with remaining chicken, cooking in two more batches.
- Add the thickened cream to the pan with most of the herbs and stir. Simmer for 2-3 minutes or until the sauce thickens slightly.
- Return the chicken and juices to the sauce, simmering for a further 2 minutes. Sprinkle with remaining herbs and serve direct from the pan. Accompany with steamed seasonal vegetables or cooked linguine.