Creamy Lemon Garlic Chicken Breast


  1. 1 Chicken Breast
  2. 1/2 Tsp dried oregano
  3. 1/2 Tsp dried basil
  4. 1/4 Tsp red pepper flakes (you can use powder)
  5. 4 cloves garlic (minced)
  6. 1 cup (237 ml) chicken stock/ stock/ mushroom stock
  7. AFTER 8 Minutes
  8. 2 Tbsp lemon juice/ lime juice
  9. 1/4 cup (60 ml) parmesan cheese
  10. 3/4 cup (178 ml) heavy cream/ whipped cream


  1. Combine all ingredients

  2. Cook with high heat (boil the sauce) for 8 minutes

  3. Stir up while the sauce and chicken is boiling to prevent chicken and sauce stick up with pan

  4. After 8 minutes reduce the heat, combine the AFTER 8 minutes ingredients

  5. Slowly stir up to prevent chicken stick with pan

  6. Cook with slow heat for 7 minutes

  7. After 7 minutes put all the chicken breast and sauce to the bowl and put in the refrigator for 10 minutes to cooldown

  8. After 10 minutes you can place the chicken breast and sauce in the zip plastic to eat later (max for 1 month in the refrigator, 2-3 month for frozen)

  9. You can grill, fried or steam the sauce with chicken breast

Source: Read Full Article