The Food and Booze Logs

Another delicious variation on the theme of chicken in cream sauce. This one adds chicken broth as well as oregano and thyme.

For two you’ll need two chicken fillets, 2 dl cream, 1 dl chicken broth, 1 dl finely grated Parmesan cheese, 4 cloves of garlic, 1 tsp dried oregano, 1 tbsp fresh thyme, olive oil, salt and black pepper.

Finely chop the thyme and garlic and grate the Parmesan cheese.

Pat the chicken fillets dry and season them on both sides with salt and ground black pepper.

Heat some olive oil in a skillet on high and quickly sear the chicken fillets on both sides until browned, then remove them from the heat.

Lower the heat to medium and quickly sauté the garlic until fragrant, then add the chicken broth.

Add the cream, stir, and return the chicken fillets to the skillet. Add the grated Parmesan and let it melt into the sauce.

Let the sauce simmer for a few minutes, then add the dried oregano and stir it into the sauce. Let simmer until the chicken is cooked through, then add the fresh thyme and stir. Let simmer on low heat a few minutes more.

Check the taste and add more black pepper or salt, if needed.

Serve with pasta; fettucine works well, rice or potatoes.

List of ingredients

• Chicken fillets
• Cream
• Chicken broth
• Parmesan cheese
• Garlic
• Dried oregano
• Fresh thyme
• Olive oil
• Salt
• Black pepper

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