Yield: Serves 4
Chicken Thigh Fillets 8ea (880g)
Butter3 oz (90g)
Garlic Cloves, Crushed2ea
Worcestershire Sauce 1 Tbs
Parsley, fresh, finely chopped 2 Tbs
Sour Cream 1/3 C (80g)
Cream 2 Tbs
Trim the chicken thigh fillet of any excess fat and sinew. Melt the butter in a heavy-based frying pan over medium heat. Add the garlic and cook for one minute.
Add the chicken fillets and cook over medium heat for 4 minutes on each side, or until the chicken is cooked through. Remove the chicken fillets from the pan and set aside. Keep warm.
Add the Worcestershire sauce, parsley, sour cream and cream to the frying pan and stir over medium heat for 1 minute. Season to taste with salt and pepper. Return the chicken fillets to the pan and spoon the sauce over them. Serve the chicken with the sauce and some steamed green beans.
Nutrition Per Serving
Protein 50g; Fat 18g; Carbohydrate 2g
Dietary Fiber 0.5g; Cholesterol 150g;
1540 kJ (370 cal)