Creamy Chicken Sauce
- Chicken Breasts
- Extra Virgin Olive Oil
Immerse the chicken breasts in a bath of Soy sauce, lime juice, garlic, ginger, vinegar, chilies, and salt, and leave the meat for at least 30 minutes or overnight.
Alternatively, a simple spice blend (salt and pepper); can be used for the marinade.
In The Oven
After that, place the chicken in oven at 425o F for 15 to 20 minutes. (internal temperature at 165o F).
On The Pan or Grill
After seasoning (salt, pepper, garlic powder, paprika, chili powder, cumin, turmeric, and apple cider vinegar), now, cook the chicken in the pan with around 34 ml of extra virgin olive oil on a medium heat and cook each side for about 5 minutes; until internal temperature reaches 64o C and lightly golden.
Then add some finely chopped onions, spring onions (green) ginger and garlic paste, and cook for around 3-4 minutes.
Next add some cream, dried tarragon, and cheese or butter; stir and saute for a couple of minutes.
Serve with fried or fresh vegetables, (butter) and desired condiments, such as vinegar.