Cream Cheese Chicken
Directions
- 1Horizontally slice each chicken breast to create 4 even-sized breasts. Combine the seasoning mix and sprinkle over both sides of each breast.
- 2Place a large pan over medium-high heat and stir in the butter and oil. Add the chicken and fry for a few minutes on each side, until lightly charred on the outside and piping hot/white through the centre. Remove and place on a plate.
- 3Add the shallots and fry in the leftover fat until soft and golden. Pour in the stock, then stir in the cream cheese until it blends into a sauce. Stir in the dijon, then stir in the resting juices from the chicken.
- 4Add the chicken back in and baste in the sauce, then sprinkle with chives and a pinch of black pepper.
Ingredients
- 500 g Chicken Breasts
- 0.5 tsp Smoked Paprika
- 0.5 tsp Salt
- 0.25 tsp Garlic Powder
- 0.25 tsp Onion Powder
- 0.25 tsp Dried Oregano
- 0.25 tsp Black Pepper
- 0.125 tsp Dried Thyme
- 1 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 2 Shallots
- 180 ml Chicken Stock
- 165 g Cream Cheese
- 1 tsp Dijon Mustard
- 1 Fresh Chives
Equipment
pantongswooden spatulaspoon
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