Creamy Chicken Skillet Bake

Creamy Chicken Skillet Bake

Serves 4 – Approximately £2.31 Per Serving – (£9.25 Total)

Ingredients

  • 4 Chicken Breasts (Cut in to large strips or halved) – (£3.50)
  • 3 Garlic Cloves (Crushed) – (£0.10)
  • 100g Sun-dried Tomatoes (With a tiny amount of the oil on them) – (£0.60)
  • Thyme Leaves (3 Sprigs worth) – (£0.10)
  • Rosemary Leaves (3 Sprigs worth) – (£0.10)
  • 500ml Chicken / Vegetable Stock – (£0.25)
  • 400ml Extra-Thick Cream – (£1.75)
  • 100g Grated Parmesan – (£1.50)
  • Salt & Pepper (£0.05)
  • 300g Orzo (75g Per Person) – (£1.30)

Method

1 – Preheat Oven to 200˚C Gas Mark 6. Heat a skillet on a medium heat and fry off the chicken breast until golden brown but not cooked through. Remove from the Skillet and remove or reduce the excess juice.

2 – Lower the heat. Add a small amount of oil to the pan and fry the garlic for a minute careful not to burn it. Add the Rosemary and Thyme and fry off for a few minutes.

3 – Add the Sun-dried Tomatoes and fry for a few minutes until there’s only a small amount of oil left in the pan. Add the Extra-Thick Cream and bring to a simmer. Add salt and pepper to taste.

4 – Stir in the Parmesan until melted in then add the chicken breasts and cover with sauce.

5 – Place the skillet in the oven for 15 minutes or until golden brown on top and chicken is thoroughly cooked through.

6 – Cook the orzo to the instructions on the pack. Serve sauce and chicken over Orzo.

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