This dish turned out really good.
Seriously good and it was really easy to make, with very few ingredients.
In my mind I was thinking of the breasts in some kind of cheesy sauce,
but then decided to do just a simple cream sauce and serve it over some frozen
5 cheese tortellini's that I needed to use up.
It was a good choice and took very little time to make.
6 chicken breasts, boneless & skinless
Salt and pepper
1 tbsp olive oil
1 small onion, finely chopped
4 garlic cloves, chopped
1 tbsp butter
2 tbsp flour
1 cup chicken broth
1 cup milk
1/4 tsp nutmeg, freshly grated
1/4 tsp nutmeg, freshly grated
3 tbsp fresh parsley, chopped
2 cups tortellini, cooked according to package directions
Heat oil in a large skillet over medium high heat; salt and pepper the chicken breasts and brown on both sides. Remove to a plate and set aside.
In the same skillet saute onion and garlic until softened. Whisk in butter and flour and cook 2-3 minutes. Add broth and milk whisking until well mixed. Add nutmeg; then add back in chicken and any juices accumulated on the plate. Cover and simmer until chicken is cooked through, 7-12 minutes depending on size of breasts. The sauce will thicken as it cooks. Taste for salt and pepper. Add in 2 tbsp of the parsley saving the rest to garnish individual plates.
Serve over cooked cheese tortellini or pasta of your choice.
