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Sunday, July 31, 2016

Chicken Breast in Shawarma Cream Sauce


2   8-10-oz.  boneless, skinless chicken breasts, butterflied
2 T. unsalted butter
Dash each coarse black pepper and sea salt
½ c. heavy cream (coconut milk for Paleo version)
1/3  c. homemade mayonnaise
½ tsp. my Shawarma Spice Blend
Water (just a bit, if needed to thin sauce if too thick)


Butterfly the chicken laterally almost through, spreading the two halves of each breast out to form 4 smaller, thinner fillets.  Alternately, you can leave them butterflied and whole and let your diners cut them as they wish at the table when serving themselves. Melt the butter in a large non-stick skillet over high heat.  Sear the chicken on all sides until the meat is no longer bleeding out pink juices and is done.  Remove meat to your serving platter while you make the sauce.
Lower heat to lowest setting and add the cream, homemade mayo and Shawarma spice blend.  Sprinkle on a dash of coarse black pepper and sea salt.  Allow to simmer stirring constantly, to deglaze any brown bits off the pan into the sauce. Pour sauce carefully around (and a little bit down the middle of) the chicken fillets and serve at once with your favorite green veggies.

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