Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken a la clair. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Chicken a la Clair. Chicken a la Clair. it's a creamy, buttery chicken dish with tastes of sweet red pointed pepper, red onion, spinach, thyme, paprika and piccolo tomatoes. Take both chicken breasts and slice them open down the middle. Cover with cling film and pulverise them.
Chicken a la Clair is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Chicken a la Clair is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have chicken a la clair using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken a la Clair:
- Make ready 2 Large Chicken Breasts sliced
- Get 1 chopped Red pointed pepper
- Prepare 1 tbsp Garlic Paste or 4 Garlic Cloves
- Take 6 sliced Piccolo Tomatoes
- Make ready 2 cups Spinach
- Get 1/2 pint Chicken Stock
- Get Salt & Pepper
- Make ready 2 tsp Paprika
- Take 1 Onion
- Make ready 1 cup Cream
- Prepare 1 cup Buttet
- Make ready 1/4 cup Olive Oil
Melt half of the butter in a large skillet over medium-high heat. Add chicken and cook, stirring, until heated through. Stir in peas, heat through, and serve over toast. It is made with deep fried battered chicken breast pieces tossed w/ mildly spicy, mandarin orange peel sauce, garnished w/ green scallions.
Instructions to make Chicken a la Clair:
- Take both chicken breasts and slice them open down the middle. This will make 4 smaller breasts. Cover with cling film and pulverise them. Once flattened coat them in the plain flour (either side). In a deep frying pan melt the olive oil and 1/2 cup of butter. Add the chicken to the pan, sprinkle over with salt and pepper, at a low - medium heat and allow to cook until golden brown on either side. Remove and place to the side.
- In the meantime using the same pan and leftover oil add the rest of the butter and garlic. Let it combine then toss in your chopped onions and chopped red peppers, cook for a couple of minutes, frequently stirring. Then pop in your tomatoes. Leave for another minute. At this point pour in your chicken stock.
- Allow it to come to the boil then turn heat to low. Now add your cream. Give it a good stir. That’s the sauce ready so let’s add the chicken to it. Just before your ready to serve put the 2 cups of fresh spinach in. Never add the spinach too early as it just gets soggy and loses all its goodness.
- That’s it ready to serve. I played it up with some white, fluffy boiled rice. It would also be great with all types of potatoes - mashed, roasted or baked. Whatever you fancy!
Stir in peas, heat through, and serve over toast. It is made with deep fried battered chicken breast pieces tossed w/ mildly spicy, mandarin orange peel sauce, garnished w/ green scallions. The Chantecler is a breed of chicken originating in Canada. It is extremely cold-resistant, and is suitable for both egg and meat production. Our Louisiana-style menu items are delivered fresh, never frozen, by our distributors ensuring that you are being served nothing but superior quality food!
So that’s going to wrap this up with this exceptional food chicken a la clair recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
