Tender Chicken

Apparently I’m on a roll with making up recipes. I think the fact that both these and the popsicles involve heavy whipping cream betrays the secret to my success. You really can’t go wrong with cream, right?

So tonight I knew I wanted chicken, but I was either missing ingredients or not feeling like any of my standard chicken recipes. I didn’t feel like scouring the internet for a recipe that I might or might not have ingredients for, so I improvised.

I still had some heavy whipping cream, and I thought, “maybe a light cream sauce would be nice.” What would make it lighter? Well, maybe using mostly chicken broth with just a tiny bit of cream. Parsley would give it a summery flavor, so I tossed plenty in. I wanted something to give it a brightness/tang, but if I put lemon juice or vinegar in, would it curdle the cream? I wasn’t sure. So I went with a few drops of Worcestershire sauce. Some black pepper and garlic powder rounded it off.

I just browned the chicken in a little oil in a frying pan, mixed the sauce ingredients separately, and poured them in. It was so fast that I hadn’t gotten the rice started by that point, so I just let it simmer for 20 minutes with the rice.

The sauce reduced in that time so that there wasn’t much of it left, but the result was delicious, tender chicken. The boys couldn’t tell me enough times how delicious it was. I asked them what we should call it, when I made it again. Lego’s suggestion was “Tender Chicken,” and nobody could think of anything better, so I guess that’s it. If you think of something better, like, “Chicken in a garlic parsley cream sauce,” you’re free to use that instead.

I’m writing the recipe down so I don’t forget it and so you can try it too. The sauce was really good on rice, but there wasn’t much of it once it all reduced, so next time, I might double it.

Tender Chicken

1.5 pounds boneless skinless chicken breasts

1/2 cup chicken broth

2 Tbsp. heavy whipping cream

1–2 tsp. parsley (I used dried, but you could use fresh. If you do, add the parsley at the end instead.)

3 drops Worcestershire sauce

dash garlic powder

1/8 tsp. black pepper

a little oil to fry the chicken in

salt and pepper to taste


Lightly season chicken breasts. Brown on both sides in oil. In separate bowl, combine broth, cream, parsley, Worcestershire sauce, garlic, and pepper. Once chicken is browned, pour sauce into pan. Simmer 20 minutes or so over medium low heat, turning chicken occasionally.



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