Ingredients
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1
-
1 1/2
-
2
-
2 1/4
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1 1/2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Chicken in a Light Cream Sauce, A great Sandi Richards recipe, with some minor changes If you’re counting WW points, this one is 8 Enjoy!, Fantastic recipe!! I can’t believe how simple this was to prepare and the taste was over the top delicious My son finished his first serving and was into his 2nd before I was halfway finished (he is 15 though!!) The whole family loved this recipe I think next time I’ll brown the chicken a bit more in the pan before adding the broth but love that the chicks cook by poaching than doing it completely as pan fried I too skipped on the sugar – just don’t see the need Have I told you how much we loved it yet? 10*** definitely! Thanks Nif – made for Went to the Market Tag and now going into my much loved recipes cookbook
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Steps
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1
Done
|
Heat Oil in a Large Non Stick Fry Pan Over Medium Heat. |
|
2
Done
|
Place Chicken and Garlic in the Pan. Add Only 2 Cups of Chicken Stock. Keep Simmering and Turning Chicken Until Broth Has Almost Completely Evaporated, About 15 Minutes. |
|
3
Done
|
Once Sauce Has Almost Completely Evaporated, Remove Chicken and Set Aside on a Plate. |
|
4
Done
|
Pour 1/4 Cup Broth to the Pan and Stir to Deglaze. Slowly Whisk in Cream and Sugar. |
|
5
Done
|
Return Chicken to Pan and Heat Gently in the Sauce, For 10 Minutes. |
|
6
Done
|
Serve Over Rice or Pasta and Sprinkle With Green Onion. |
