Asian-Style Chicken Breast

Ingredients

• Olive Oil 2 tablespoons
• Skin-On Chicken Breasts 2 pieces
• Ginger 0 oz
• Garlic 0 oz
• Turmeric 1 teaspoon
• 33% Cream 5 fl oz
• Coconut Milk 0 fl oz
• Rosemary 1 sprig
• Thyme 4 sprigs
• Ocean salt to taste
• Butter 0 oz
• Olive Oil 1 tablespoon
• Sun-Dried Tomatoes 0 oz
• Arugula 5 oz
• Mild Chili Spice 1 teaspoon
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

In a heated pan, add the mustard oil and place the chicken breasts.

Step 2

When the bottom side of the chicken is browned, flip it over. Reduce the heat slightly.

Step 3

Peel and crush the ginger with a chef's knife.

Step 4

Chop the garlic coarsely.

Step 5

Season the chicken with salt and cover with a lid. Cook for 15 minutes, turning occasionally.

Step 6

In the pan, heat the butter and olive oil.

Step 7

Add the ginger.

Step 8

Add the thyme and rosemary.

Step 9

Sauté the ginger on both sides for 3 minutes, then remove everything from the oil. Add the garlic to the oil.

Step 10

Sauté the garlic for 2 minutes over medium heat. Then pour in the cream.

Step 11

Once the cream starts to simmer, add the ground chili.

Step 12

Add the turmeric.

Step 13

Stir and add the coconut milk.

Step 14

Add the ground black pepper and mix.

Step 15

Add the finely chopped sun-dried tomatoes. Stir.

Step 16

Place the arugula in a deep plate.

Step 17

Stir the sauce occasionally, and after 3 minutes, remove from heat.

Step 18

Place the cooked chicken on the arugula.

Step 19

Drizzle with the prepared sauce and serve.