Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 chicken breast fillet (s)
- 2 teaspoons plant cream
- Salt and pepper, from the mill
- Paprika powder, noble sweet
- rosemary
- 250 ml poultry broth
- 3 tablespoon cream cheese (12% fat)
- 2 tablespoon parsley, frozen
Print Recipe
Pin Recipe Instructions
- Rinse chicken fillets and pat dry. Season both sides with salt and pepper from the mill. Dust both sides with paprika powder.
- Heat 2 teaspoons plant cream in a coated pan over medium-high heat. Sear chicken breasts for 3 minutes per side until golden.
- Add rosemary to the pan. Pour in 250 ml poultry broth mixed with 3 tablespoons cream cheese and 2 tablespoons frozen parsley to deglaze the pan.
- Reduce heat to medium and simmer for 5-10 minutes until the chicken reaches an internal temperature of 74°C (165°F) and the sauce becomes creamy.
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