1 year
Chicken Breast In Creamy Sauce
By Atim Ukoh- Afrolems

This chicken breast in creamy sauce recipe was supposed to make it to my Christmas recipes but somehow life got in the way and I never got to post the recipe or the picture. Well recipes don’t age now do they? You can still make this chicken breast in creamy sauce all year round.

This sauce is perfect for rice that is slightly flavored so you are not relying completely on the the creamy sauce for your source of flavor. Don’t get me wrong it works with just plain white rice as well but if you jazz up your rice with some onion and garlic or make savory rice to go with it, I think it would be perfect.

I used cooking cream in my recipe but you can substitute with thick coconut milk or any thick milk you can find. But remember to cook on low heat so that there is no aggressive separation and curdling occurring in your pan of sauce. If you want a slightly thicker sauce, you can sprinkle a teaspoon of corn starch or flour. If you do not have those, you can add some potatoes to the sauce so it thickens. Enjoy my simple recipe.



2 large chicken breasts

1 cup of cooking cream (or thick milk)

Seasoning cubes

1 tablespoon of suya spice powder

2 large tomatoes

1 tablespoon grated ginger

3 scotch bonnet peppers (use different colors for variety)

1 large bulb of Onions

2 cloves of garlic

A handful of chopped Scent leaves

2 tablespoons of melted butter

1 tablespoon of vegetable oil



Wash and season your chicken breasts and set aside.

Above open fire, roast your tomatoes a bit till they have a few burns on their skin. This was mostly for aesthetic purposes.

In a pan, heat up the butter and vegetable oil on low heat and place the seasoned chicken breast in the pan.

Allow to brown on all sides while cooking on low heat.

Once browned, cover the pan for another 2-3 minutes to allow the juices be trapped in the pan.

Pour in your cooking cream or thick milk and allow to simmer on low heat. Add your chopped peppers, onions, garlic, ginger and tomatoes, cover the pan and allow to cook properly.

Slice a little portion of the chicken and check to make sure its cooked all the way through.

If you prefer your sauce slightly loose, serve as is but if you want it thicker, add a little flour or cornstarch to thicken the sauce. Serve your chicken breast in creamy sauce hot.


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