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Chicken breast fillet with a light herb sauce

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Ingredients for 2 servings:

  • 2 chicken breast fillets
  • Salt and pepper, from the mill
  • Paprika powder, sweet
  • 2 tsp vegetable cream
  • e.g. rosemary, optional
  • 250 ml chicken stock
  • 3 tbsp cream cheese (12% fat)
  • 2 tbsp parsley, frozen

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

WW-compatible, light and delicious

Rinse the chicken fillets and pat dry thoroughly. Season both sides with salt and pepper and dust with paprika. Heat the vegetable cream in a non-stick pan and sear the chicken breasts for about 3 minutes on each side (I also add rosemary for flavor). Mix the chicken stock with the cream cheese and parsley and deglaze the chicken breasts with it. Depending on the thickness of the breasts, simmer in the sauce for another 5 to 10 minutes, until they are tender and the sauce has become thick. We serve this with boiled potatoes and kohlrabi or broccoli.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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