Chicken breast with creamy chive sauce

Chicken breast with creamy chive sauce

Serves 4 | Preparation Time: 10 mins | Cooking Time: 30 mins


500g Tasman fresh chicken breast fillets, cut into chunks
2 tbsp extra virgin olive oil
2 tbsp butter
1 tsp garlic, minced 
1 tbsp plain flour
200ml cream
⅔ cup milk
¼ cup parmesan cheese, grated
¼ cup fresh chives, chopped
½ punnet cherry tomatoes, halved
handful rocket leaves
½ red onion, diced
4 potatoes, peeled and cubed
salt and pepper to taste
parsley to serve


  1. Heat 1 tbsp oil in pan and cook chicken until browned, set aside. 
  2. Melt butter in cleaned pan and sautee garlic for 1 min. Stir in flour and cook for 1 min then remove from heat.
  3. Mix cream and milk in a bowl and whisk into the flour mixture until smooth. Return to heat, stirring constantly until mixture thickens. Add chicken, parmesan and chives and cook while stirring until heated through.
  4. Meanwhile, cook potatoes in boiling water until soft. 
  5. Combine tomatoes, onion and rocket in a bowl and drizzle in remaining oil and combine.
  6. To serve, transfer chicken, sauce, potatoes and salad to plates, season with salt and pepper and garnish with parsley.
Results may vary.