Chicken Stack with creamy ‘Burnt’ Garlic Sauce

This tasty dish is perfect for a hearty meal filled with flavour. It brings together the freshness of herbs, the sweetness of sautéed peppers and onions, and a rich, creamy sauce that enhances the flavours beautifully. The garlic is sautéed until it is dark brown (not really burnt) which really elevates this rich creamy sauce.

Ingredients

For the Chicken Stack

- 4 boneless, skinless chicken breasts

- 2 tablespoons of garland herbs (such as parsley, chives, and thyme)

- 2 tablespoons of olive oil

- 1 red bell pepper, sliced

- 1 yellow bell pepper, sliced

- 1 onion, sliced

- Salt and pepper to taste

For the Burnt Garlic Sauce

- 4 cloves of garlic, finely chopped

- 1 tablespoon of olive oil

- 200ml single soy cream

- 1 tablespoon of soy sauce

- 1 teaspoon of lemon juice

- Salt and pepper to taste

Method

1. Prepare the Chicken - cut each fillet into two to make two thin fillets

- In a bowl, mix the garland herbs, olive oil, salt, and pepper. Coat the chicken breasts in this mixture and let them marinate for about 30 minutes.

2. Cook the Chicken

- Heat a non-stick frying pan over medium heat. Add a splash of olive oil. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the pan and let rest.

3. Sauté the Vegetables

- In the same pan, add a bit more olive oil if needed. Add the sliced onions and cook for 2-3 minutes until soft. Then add the sliced peppers and continue to cook for another 5 minutes, stirring occasionally. Season with salt and pepper.

4. Make the Burnt Garlic Sauce

- In a small saucepan, heat olive oil over medium-low heat. Add the minced garlic and cook until it turns a light brown, being careful not to burn it. Once the garlic is burnt, add the single soy cream, soy sauce, and lemon juice. Stir well and let it simmer for a few minutes until slightly thickened. Season with salt and pepper to taste.

5. Assemble the Dish

- take the chicken breasts and layer them with the sautéed peppers and onions. Drizzle the burnt garlic sauce over the top.