Summary

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

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Instructions

1. Rinse chicken fillets and pat dry. Season both sides with salt and pepper from the mill. Dust both sides with paprika powder.
2. Heat 2 teaspoons plant cream in a coated pan over medium-high heat. Sear chicken breasts for 3 minutes per side until golden.
3. 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.
4. 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.