A great cooking trick to remember is that one extra step or ingredient can easily elevate a nice dish to an impressive one. This recipe uses that handy tip with the side dishes by adding fresh parsley to the rice and turning plump peas into a lovely green salad. A creamy, dreamy garlicky sauce is always a winner for a chicken dinner!
Garlic Sauce & Chicken
Garlic Sauce & Chicken
with parsley rice & peas
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Italian Flour
- Low Fat UHT Milk
- Onion
- Onions
- Peas
- Salad Leaves
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through ½ the chopped parsley, and cover.
CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side). Open out the breast so that it resembles a butterfly.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, a drizzle of olive oil, and seasoning. Toss until combined.
FRY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the butterflied chicken until golden and cooked through, 2-3 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. Season.
SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Add 20g of butter and the Italian flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with a splash of warm water if it’s too thick. Season.
WELL DONE, CHEF!
Plate up the parsley rice and top with the chicken smothered in the creamy sauce. Side with the pea salad and sprinkle over the remaining parsley.
White Basmati Rice - 75ml
Fresh Parsley - 3g
Free-range Chicken Breast - 1
Peas - 50g
Salad Leaves - 20g
Onion - 1
Garlic Clove - 1
Italian Flour - 10ml
Low Fat UHT Milk - 60ml
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through ½ the chopped parsley, and cover.
CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of each breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side). Open out each breast so that it resembles a butterfly.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, a drizzle of olive oil, and seasoning. Toss until combined.
FRY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the butterflied chicken until golden and cooked through, 2-3 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. Season.
SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Add 40g of butter and the Italian flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with a splash of warm water if it’s too thick. Season.
WELL DONE, CHEF!
Plate up the parsley rice and top with the chicken smothered in the creamy sauce. Side with the pea salad and sprinkle over the remaining parsley.
White Basmati Rice - 150ml
Fresh Parsley - 5g
Free-range Chicken Breasts - 2
Peas - 100g
Salad Leaves - 40g
Onion - 1
Garlic Clove - 1
Italian Flour - 20ml
Low Fat UHT Milk - 125ml
RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through ½ the chopped parsley, and cover.
CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of each breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side). Open out each breast so that it resembles a butterfly.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, a drizzle of olive oil, and seasoning. Toss until combined.
FRY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the butterflied chicken until golden and cooked through, 2-3 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. Season.
SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Add 60g of butter and the Italian flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with a splash of warm water if it’s too thick. Season.
WELL DONE, CHEF!
Plate up the parsley rice and top with the chicken smothered in the creamy sauce. Side with the pea salad and sprinkle over the remaining parsley.
White Basmati Rice - 225ml
Fresh Parsley - 8g
Free-range Chicken Breasts - 3
Peas - 150g
Salad Leaves - 60g
Onions - 2
Garlic Cloves - 2
Italian Flour - 30ml
Low Fat UHT Milk - 180ml
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork, toss through ½ the chopped parsley, and cover.
CHICKEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of each breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side). Open out each breast so that it resembles a butterfly.
PLUMP PEAS
Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and place in a bowl. Just before serving, add the shredded salad leaves, a drizzle of olive oil, and seasoning. Toss until combined.
FRY
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the butterflied chicken until golden and cooked through, 2-3 minutes per side. During the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes. Season.
SAUCE
Return the pan to medium-high heat with a drizzle of oil. When hot, add the diced onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1 minute (shifting constantly). Add 80g of butter and the Italian flour. Fry for 1-2 minutes (shifting constantly). Remove from the heat and gradually stir in the milk, making sure there are no lumps. Loosen with a splash of warm water if it’s too thick. Season.
WELL DONE, CHEF!
Plate up the parsley rice and top with the chicken smothered in the creamy sauce. Side with the pea salad and sprinkle over the remaining parsley.
White Basmati Rice - 300ml
Fresh Parsley - 10g
Free-range Chicken Breasts - 4
Peas - 200g
Salad Leaves - 80g
Onions - 2
Garlic Cloves - 2
Italian Flour - 40ml
Low Fat UHT Milk - 250ml
Woolies Products in this dish
