recipe: light(er) creamy greek chicken
So the picture doesn’t do it justice… you’ll have to trust me on this… Delish! Backstory: I try to meet my hubby downtown once a week to eat lunch. We usually go to a little Greek restaurant called Athena. It’s buffet style (I know! All you can eat Greek food!?!), and they serve the yummiest, creamiest, most delicious chicken dish on Mondays… only Mondays! Imagine my dismay when I went back on a Tuesday, only to discover I was a day late! I couldn’t disguise my disappointment (brat) and the owner (who might be my favorite person on the planet)
heard sensed my sob story sorrow. No sooner had I filled my plate with hummus and salad, did he arrive at my table with a steaming bowl of jasmine rice covered in cream sauce, tender chicken, fresh dill, sweet peas & tender carrots. Heaven! And now he insists on it every time I come in!
This recipe pays homage to my favorite dish at my favorite Greek restaurant. The original is made with heavy cream and I’ve made it that way plenty of times, but most recently I substituted evaporated milk for the heavy cream and you really don’t notice a difference (but your waistline will! It saves you a ton of fat & calories!)…
Light(er) Creamy Greek Chicken
2 boneless, skinless chicken breasts (partially frozen then sliced super thin)
1 can evaporated milk (I actually used 1/2 can full fat and 1/2 can reduced fat)
1 tbsp fresh dill plus more to taste
3 – 4 garlic cloves (minced)
Salt, pepper and red pepper flakes
1/2 cup to 3/4 cup frozen peas
1 tbsp butter (I used Light I Can’t Believe it’s not Butter)
1 tbsp extra virgin olive oil
optional- splash of lemon juice
optional- carrots, sliced
Heat butter and oil in a cast iron skillet over medium heat until butter is melted and covers the entire pan. Add dill and garlic, stirring to spread. Add thinly sliced chicken. Cook until chicken is no longer pink, stirring to avoid burning. Add evaporated milk. Stir. Heat until milk bubbles, then reduce to simmer. Add salt, pepper and red pepper flakes to taste. Add frozen peas and allow to cook through. Add a splash of lemon juice and more dill to taste.
Serve over jasmine rice, seasoned with a little butter, salt, pepper and dill.
*TIP: It’s much easier to cut chicken when it is partially frozen, so if you buy fresh, stick it in the freezer 15 minutes before you cook. It will firm up and make thin-slicing so much simpler!
this sounds soo good!!!