breakfast
22% cream
Chicken skewers in cream sauce
For the skewers
Chicken breast
800 g
Salt
1 tsp
Ground black pepper
to taste
Paprika
1 tsp
Garlic
2 cloves
Olive oil
2 tbsp
Lemon juice
1 tbsp
For the cream sauce
Hard cheese (e.g., Parmesan)
50–70 g
Garlic (finely grated)
1 clove
Butter
1 tbsp
Salt, pepper
to taste
Fresh parsley
for serving
Method of preparation
- Marinate the chicken: cut the fillets into large cubes.
- Mix with salt, pepper, paprika, minced garlic, lemon juice, and butter.
- Let it marinate for 30 minutes (longer if you have time).
- Grill or bake: thread the chicken onto skewers.
- Grill, bake, or pan-fry until golden brown (about 5–7 minutes per side).
- Make the sauce: melt the butter in a small saucepan.
- Add the garlic and sauté for 30 seconds.
- Pour in the cream and bring to a gentle simmer.
- Add the grated cheese, stirring constantly to prevent lumps from forming.
- Cook for 2–3 minutes until the sauce is smooth and slightly thickened.
- Taste and add salt and pepper if needed.
- Serving: place the skewers on a plate and pour the hot cream sauce over them.
- Sprinkle with chopped parsley.
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