Friday, 12 August 2011


2 Chicken Breasts
2 tbsp Yoghurt
15 gms Butter
Salt and pepper
1 tbsp Olive oil
1 Onion (finely chopped)
2 cloves Garlic (minced)
280 ml Chicken Stock


1. Cut the chicken into bite-sized pieces.

2. Melt the butter in a pan and add the olive oil.
3. Add the chopped onions and cook gently until it turns soft and golden.
4, Add the garlic and cook for another minute.
5. Add the chicken pieces to the onion and garlic mixture and cook, till it turns brown on all sides.
6. Add the chicken broth, season with salt and pepper to taste.
7. Heat till it boils then turn the heat down to minimum and leave it uncovered  for about 20 minutes.
9..Turn on the heat and reduce the liquid by about half. Remove from the heat and stir in the yoghurt.

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