A Great Chicken Recipe

This recipe is going on my list of “Serve When Company Comes”. The recipe is Creamy Herbed Chicken. So easy and so delicious. Of course, I made a few changes.

I do not like thick chicken. This was three chicken breasts. They were small compared to the size of most chicken breasts. I cut those three chicken breasts into 7 pieces. Then, when it was time to put them in the skillet, I ended up cutting them in half again. It isn’t like we were cutting back on how much we eat but it seems like if we put the whole breast on our plate, we will eat it. If we put 1/4 of a breast on our plate, we will eat that and feel satisfied.

I seasoned the meat with garlic powder (from the garlic we grow, I dry it in the freeze dryer, then run it through the blender, then sift it and put it in bottles), rosemary (also freeze dried and I use a mortar and pestle to crush it), thyme (which I grew and dried on the counter) and, of course, Cajun Redhead seasoning.

I browned it in a little olive oil and grapeseed oil. Doesn’t that look totally delicious?

Here’s where I mainly deviated from the recipe. I added a little flour to the oil left in the skillet, and made a medium dark roux. Then I added chopped garlic, then I added heavy cream. Every week we get two gallons of raw milk from a local farmer. They deliver the milk in four half gallon jars and the jars are full the top so I end up getting 3-1/2 quarts of milk and 1 quart of cream usually. Sometimes it’s almost 4 quarts of milk and 3/4 quart of cream. So, I’m always happy to find a use for cream.

I added the cream to the roux/garlic in the pot, stirred til it was smooth. I then added a bit of salt to the gravy, added rosemary, a bit of oregano and salt. Once the seasonings seemed right, the chicken was returned to the pot to heat up get nice and coated in that gravy.

I served it over truffle gnocchi with lima beans, salad and bread.

Vince loved it. There was enough chicken left to have this again twice. Not bad for three chicken breasts.