Turkish Chicken with Creamy White Sauce
A delightful dish featuring tender chicken pieces in a rich, creamy sauce infused with aromatic spices, perfect for family dinners or festive occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Fresh or organic preferred for best results.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 cup heavy cream
- 1 cup chicken broth Low-sodium recommended.
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, ground cumin, ground coriander, and paprika, cooking for another 1-2 minutes until fragrant.
- Add the chicken breasts to the skillet and brown them for about 5-7 minutes on each side, ensuring they are cooked through.
- Once cooked, remove the chicken from the skillet and set aside on a plate to rest.
- In the same skillet, pour in the chicken broth and use a wooden spoon to scrape any brown bits from the bottom. Let it simmer for 3-5 minutes.
- Lower the heat and stir in the heavy cream. Bring the sauce to a gentle simmer and adjust seasoning with salt and pepper to taste.
- Return the chicken to the skillet, coating each piece with the creamy sauce. Simmer for an additional 5 minutes to allow flavors to meld.
- Serve the chicken hot, garnished with freshly chopped parsley.
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Notes
For added flavor, marinate the chicken in olive oil, lemon juice, and spices for 30 minutes before cooking. Avoid overcrowding the skillet to ensure even cooking. Use low heat to prevent the cream from curdling.