Garlic Butter Cream Chicken
Garlic Butter Cream Chicken

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Alright, don’t linger, let’s approach this garlic butter cream chicken menu with 16 substances which are surely easy to find, and we have to process them at the very least through 7 tips. You should shell out a while on this, so the resulting food could be perfect.

Composition Garlic Butter Cream Chicken:
  1. Take 3 for Chicken (thighs or breasts)
  2. Need 2 clove for Garlic
  3. Give 2 Green onions or scallions
  4. Provide 1 for packet Shimeji mushrooms
  5. Get 3 - Asparagus
  6. You need 1/2 Red bell pepper
  7. Require 20 grams for Butter
  8. Need 3 tbsp of Soy sauce
  9. Need 2 tbsp - Olive oil
  10. Give 1 tbsp Marmalade
  11. Take 50 ml for Heavy cream
  12. Provide 1 dash of Salt and pepper
  13. Give Marinade for the chicken
  14. Get 1 tbsp Sake
  15. Get 1 dash Salt and pepper
  16. Need 3 tbsp for Katakuriko
Garlic Butter Cream Chicken making:
  1. Sprinkle with salt and pepper, 2 tablespoons of sake, and leave it for 20 minutes. Wipe off the excess water, cut into bite-sized pieces, and coat with the katakuriko.
  2. Crush the garlic with the flat of a knife, and cut into small pieces. Cut the green onions and asparagus diagonally, then cut the red bell pepper into 3 cm square pieces. Separate the shimeji mushrooms.
  3. Add the olive oil and minced garlic into a cold frying pan, turn on the heat to low, and fry the garlic.
  4. When fragrant, stir-fry the chicken. When the colour of the chicken has changed, add the asparagus, red bell pepper, and green onions as well.
  5. When the vegetables become soft and wilted, add the shimeji mushrooms, cover with a lid, and steam-fry for 2 minutes over low heat.
  6. Add the butter, soy sauce, and marmalade, then briefly stir. When the butter is melted, add the heavy cream, and simmer until thickened.
  7. Taste it and adjust the flavour with salt and pepper. Serve on a plate, and you're done!

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