Unfortunately, I fall into the ever growing category of women who don’t cook. I never had a need to when I was single as I was always a grazer. So my personal dinners were always small, simple meals. When I started my current boyfriend, he inspired me. I started playing with different recipes and trying new things to create staple meals. I now dabble with dinner recipes and managed to perfect a delicious, healthy sweet and tangy chicken dinner.
4 oz Chicken Breast Tenderloin
1 c Chicken Broth
1 Squeezed Lemon or 2 tbsp Lemon Juice
1 tbsp Minced Garlic
1 tbsp Chilli Flakes
1 tbsp Olive Oil
2 tbsp Butter
1/3 c Original Soy Milk
Salt and Pepper to Taste
In a small sauce pan, mix the 1 cup of chicken broth, 2 tablespoons of lemon juice, 1 tablespoon of minced garlic, 1 tablespoon of chili flakes, 1 tablespoon of olive oil, 2 tablespoons of butter, and 1/3 cup of soy milk, and turn your stove on med-high.
Let it come to a boil, and lower the heat to medium and whisk for about five to seven minutes. As you whisk, the sauce will start to thicken. If it doesn’t sprinkle some flour into the sauce as you continue whisking.
You can cook your chicken anyway you prefer, as we will be coating the chicken in the sauce. I usually, pan fry the chicken breast in a little bit of olive oil until they are fully cooked.
Time Cook: 15 Minutes Serves: 2 to 3 People