Chicken breast recipes | chicken breast fillet recipes | chicken steaks | creamy chicken breast
Do you struggle to cook juicy chicken breast fillets? This is the perfect video for you! Enjoy delicious chicken breast meals with these 3 easy recipes.
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00:00 CREAMY TOMATO CHICKEN BREAST FILLET
INGREDIENTS:
2 large chicken breasts
2 tbsp olive oil
1 tbsp butter
4 cloves garlic
1 small onion
1/2 cup chicken stock or water
1 cup/230 ml tomato puree (fresh or canned)
1 tbsp tomato paste (sub: 1 tbsp ketchup)
1/2 cup heavy/whipping/double cream (sub: fresh cream)
Herbs (basil, parsley, cilantro or coriander)
Optional: 1/4 cup parmesan cheese (or preferred cheese)
Optional: 1 tsp chilli flakes
Optional: 1/2 tsp sugar if sauce is too sour

Seasoning:
1 tsp chilli powder
1/2 tsp black pepper powder
1/2 tsp paprika
1/2 tsp salt
2 tsp olive oil
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03:56 CREAMY MUSTARD CHICKEN BREAST FILLET
INGREDIENTS:
450g/1 lb chicken breast (boneless, skinless)
--Marinade--
1/2 tsp black pepper powder & salt
3 tbsp yogurt
--Sauce--
2 tbsp olive oil
2 large/6 small shallots
2 tbsp butter
1 tbsp dried thyme/5 sprigs fresh thyme
1/2 lemon/lime
1/2 cup water
1/3 cup heavy cream (or fresh cream)
1 tsp sugar
1/2 tsp black pepper powder
1-2 tbsp dijon mustard
1/2 tsp fennel powder (optional)
Salt as needed

PROCESS:
1. Slice 450g/1 lb boneless chicken breasts into even thin fillets. This will help them cook evenly and stay tender
2. Marinade the chicken in 1/2 tsp salt, 1/2 tsp black pepper and 3 tbsp yogurt for 15 mins or longer
3. Mince 2 large/6 small shallots. Shallots pair well with mustard but can be substituted with 1 small onion and 1 clove of garlic
4. Heat olive oil on medium flame and fry the chicken breast fillets for 2 minutes per side. This should be enough to cook it through as thin fillets cook very fast. Cooking them for too long will make them dry and rubbery
5. Remove the cooked chicken fillets and set it aside. If you wish to cut them into pieces, wait 5 minutes before doing so. They need time to rest to stay moist
6. In the same pan, reduce flame to low and melt 2 tbsp butter
7. Sauté the minced shallots until translucent
8. Add the thyme and mix well
9. Add the juice of 1/2 lemon, 1/2 cup water and 1 tsp sugar
10. Simmer for 5 minutes or until the sauce has reduced by less than half
11. Add 1-2 tbsp dijon mustard. Add 1 tbsp first, you can taste and add more if needed
12. Add 1/3 cup heavy/fresh cream and mix well
13. Add 1/2 tsp black pepper powder, 1/2 tsp fennel powder and salt as needed
14. Switch off the flame, add cooked chicken breasts and let it soak for 5 mins. This will warm the chicken and allow it to absorb flavor
15. Serve this will steamed broccoli, buttered toast or herb rice
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06:38 CREAMY MUSHROOM CHICKEN BREAST FILLET
INGREDIENTS:
2 chicken breasts
200g/7 ounces mushrooms
5-6 cloves garlic (minced)
1 clove garlic (crushed)
1 medium onion
1/2 cup chicken stock, broth or water
1/2 cup heavy cream (sub fresh cream/creme fraiche)
1-2 tbsp Olive oil
1 tbsp Butter
1 tsp dried oregano
2 tsp fresh parsley (1 tsp dried)
1/4 cup parmesan cheese (sub with preferred cheese)
Salt and pepper (as needed)
Optional: 1 chicken stock cube (if using water)

PROCESS:
Prep:
1. Slice chicken breasts into 1/2 inch thick filets
2. Marinate with 1/2 tsp salt and pepper for 15-30 minutes
3. Clean and slice the mushrooms into chunky pieces
4. Finely chop onion, garlic and parsley
Cooking:
1. Heat 1 tbsp olive oil and infuse it with 1 crushed garlic clove
2. Increase heat to medium high and sear the chicken breasts for 2 minutes per side
3. Reduce flame to low, cover the pan with a lid and let the chicken cook for 3 minutes
4. Take chicken off the pan and let it rest on a plate for at least 5 minutes. The chicken should be cooked through by now. If you need to cut the chicken, you may do so after it has rested
5. In the same pan, increase flame to medium high and add the mushrooms in a single layer. Add more oil if needed
6. Let the mushrooms brown well while stirring occasionally
7. When the mushrooms have browned, reduce flame to low and add 1 tbsp cold butter. This will bring down the temperature of the pan and keep onion and garlic from burning
8. When the butter has melted add the onions. Sauté until translucent
9. Add the garlic and sauté for 30 seconds
10. Add the chicken broth/stock/water and herbs
11. Increase the flame and let it reduce until half
12. Reduce flame to low and pour in the cream, pepper and grated cheese. Mix well and switch off the flame
13. Add the chicken breasts and let it sit in the sauce for about 10 minutes before serving

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