(serves two)
1 tbsp butter
1 small onion, minced
3 cloves garlic, minced
2 tsps dried thyme
a good splash single-malt Scotch
2 chicken breast fillets, cut in bite-size pieces
1 tbsp sweet paprika
juice of 1/2 lemon
salt and fresh-ground pepper to taste
1 cup sour cream
Melt the butter in a heavy skillet. Then gently fry the onion and garlic till soft, and add the thyem. Pour in the Scotch and let it evaporate. Then stir in the chicken breasts and toss until nearly cooked through. Sprinkle with paprika and lemon juice, salt and pepper, and then stir in the sour cream. Turn OFF the heat. The chicken will continue to cook and not get tough, while you steam some basmati rice and broccoli on the side.
When the rice and broccoli are ready, turn up the heat under the chicken and stir until bubbly. Serve over the rice. HEAVEN.
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[…] Creamed Chicken with Single-Malt Scotch and Thyme 06/21 […]
June 21st, 2010 at 8:44 am