Ingredients
Method
Cooking Instructions
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and let it cook until fragrant, about 30 seconds. Be careful not to let it brown.
- Toss in the diced chicken breast, season with salt and pepper, and cook until there's no pink left.
- Pour in the heavy cream and stir everything together, ensuring the chicken is coated in the sauce.
- Let the mixture simmer gently for a few minutes until it thickens enough to cling to the chicken.
- Sprinkle with chopped parsley for a fresh finish.
- Serve hot, paired with homestyle potato mash and steamed greens if desired.
Nutrition
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of cream or milk if needed.
