Serves: Made To Share
Preparation time: 5 MINS
Cook time: 20 MINS
Mix the flour and chicken in a bowl then season. Heat the oil in a large frying pan over a medium-high heat and fry the chicken, shaking off excess flour, for 1-2 mins until lightly golden all over.
Reduce the heat to medium and add the butter. Add the garlic and cook for 5 mins until the garlic has turned lightly golden.
Pour in the stock and simmer for 10 mins. Add the cream and cheese and simmer for a 5 mins until the sauce thickens slightly. Scatter with the chopped parsley.
Serve with steamed rice
2 chicken breasts, sliced into strips
75g plain flour
50g Dromona Butter
2 tbsp olive oil
8 cloves of garlic, crushed
250ml chicken stock
100ml double cream
30g Parmesan, finely grated
small bunch of parsley, finely chopped
