Chicken Breast with Creamy Dragon Sauce
- 2 boneless, skinless chicken breasts (1 kg / 2.2 lbs)
- 1 cup heavy whipping cream (250 ml / 8.45 fl oz)
- 1 cup water (250 ml / 8.45 fl oz)
- 1/2 cup black olives, pitted (125g / 4.41 oz)
- 1/2 red onion, thinly sliced (125g / 4.41 oz)
- 1/2 lemon, juiced (60 ml / 2.03 fl oz)
- 2 tsp dried thyme (10 ml / 0.34 fl oz)
- 1 tsp Dijon mustard (5 ml / 0.17 fl oz)
- 1 tsp liquid honey (5 ml / 0.17 fl oz)
- 1 tbsp olive oil for frying (15 ml / 0.51 fl oz)
- Salt and pepper, to taste
1. Preheat your oven-safe skillet with a generous amount of olive oil over medium-high heat.
2. Sear the chicken breasts on both sides until they develop a lovely golden-brown color, then season with salt and pepper to taste.
3. Slice the lemon and onion into thin pieces, then add them to the skillet along with the pitted olives, a dollop of mustard, a sprinkle of thyme, a drizzle of honey, and a splash of water.
4. Simmer the mixture for about 5 minutes, flipping the chicken breasts halfway through to ensure even cooking.
5. Stir in the heavy whipping cream and continue simmering for another 2-3 minutes, or until the sauce has thickened slightly.
6. Taste and adjust the seasoning as needed with a pinch of salt and a few grinds of pepper, making sure the chicken breasts reach an internal temperature of 158°F (70-72°C).
7. While the chicken is cooking, prepare your choice of bulgur or rice according to the package instructions.
8. To serve, chop a handful of fresh parsley and place it alongside the chicken breasts and a side of warm bulgur or rice.
- skillet
- oven
- cutting board
- knife
- measuring cups
- measuring spoons
- whisk
- wooden spoon
- plate
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