Chicken in creamy sauce

Step-by-step instructions:

Step 1: Prepare the chicken

Cut the chicken in half lengthwise along the back and pat dry with paper towels. Season both sides with salt and pepper—this is a basic, but important, preparation for cooking.

Step 2: Fry the chicken

Heat a frying pan over medium heat and add oil. Add the chicken, skin side down. Cook for 6–8 minutes, until golden brown. Flip and cook for another 5 minutes. Remove the chicken to a plate—it will be returned to the sauce later.

NOTE: While frying, gently press the chicken down with a weight. Place a flat plate on top and a sauté pan or other weighted object on top. This will ensure even cooking, a crispy appearance, and a delicious golden crust.

Step 3: Prepare the sauce

Stirring constantly, pour the cream into the same pan and add the crushed garlic. Season with salt and pepper to taste. This creamy sauce will be the flavorful base for the entire dish.

NOTE: If the sauce is too thick, add a little water or broth.

Step 4: Simmer the chicken in the sauce

Separate the chicken and return it to the pan, skin-side up. Cover and reduce heat to low. Simmer for 20–25 minutes until cooked through. As the chicken cooks, it absorbs the flavors in the creamy sauce, becoming especially tender. You can add herbs to taste or garnish the finished dish.

Step 5: Serve

Place the cooked chicken on a plate and drizzle with the sauce. Serve hot—perfect with potatoes or rice.

Cooking tips:

Don't turn the chicken while frying - this will help keep the juices inside.

For a richer flavor, you can add a pinch of nutmeg or thyme—these spices complement the creamy taste perfectly.

The chicken skin can be removed before serving if you are watching calories.