Cooking with Blobby

Another new recipe. And it doesn't include pasta, nor is it a stir-fry. Still, you've seen all the ingredients before. I mean, there are a finite amount of them. It's just in how you purpose them. 

There are seemingly lots of ingredients but half of them are the spice for the chicken, Like anything other cooking thing I do, most of this is in the prep. Cooking time - save the rice - is pretty quick. Like 10 minutes. 

I guess this would be called Creamy Garlic Parmesan Chicken with Rice. 

Let's go!

Ingredients

2 boneless, skinless chicken breasts (I used 6 thighs) 

1 teaspoon salt 

1/2 t pepper 

1/2 t onion powder 

1/2 t garlic powder 

1/2 t paprika 

3 T olive oil 

4 cloves garlic, minced 

1/2 t red pepper flakes 

1/2 cup chicken stock 

1/2 cup heavy cream 

1/2 cup grated Parmesan cheese 

2 T lemon juice 

1 T chopped fresh parsley (for garnish) 

Jasmine Rice

Preparation 

Slice chicken into thin strips and season with pepper / salt / onion powder / garlic powder / paprikia 

Heat 2T of olive oil, add the chicken breasts (thighs) and sear for about 4-5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside. 

Add the additional 1T of olive oil and add the garlic and red pepper flakes. Cook for 1 minute or until aromatic. 

Add the chicken stock. Cook for 2 minutes, deglaze the pan, scraping up the bottom of the pan. 

Add the heavy cream and parmesan cheese, stir in, cooking for 2 minutes as sauce thickens. 

Return chicken back to the pan. Add the lemon juice and parsley (I didn't have any, though it would be the only colour the dish really has). Stir.  Coat the chicken in the sauce.

Serve over rice.  (see what I mean about needing parsley for colour?)

First off - LOTS of flavour. In a mostly good way. 

Normally, I don't measure out red pepper flakes, but I've been called on it a few times. So I did. And I like heat, but you feel it with a 1/2 teaspoon. And I didn't even make it a heaping one - which I'm apt to do. I might cut back a little on that. 

The other flavours - besides the garlic and parm are really the seasoning used for the chicken. I'd cut back on those too. It borders on overpowering some of the dish - though the sauce itself was incredibly good. 

This is an easy one to add to our mix, but with minor modifications.