Chicken with Kiri Rosemary Cream & Pink Peppercorn

mains
30 min
4

Delicious crispy chicken with a pink peppercorn and rosemary flavored Kiri cream sauce

Ingredients

For the Chicken

  • 4 chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Salt and pepper, to taste

For the Creamy Kiri Sauce

  • 7 Kiri Square Portions
  • 250 ml (1 cup) milk
  • 1 medium onion, cut into small cubes
  • 1/2 tablespoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 4 rosemary sprigs fresh
  • 1 tablespoon Pink peppercorn for garnish
Chicken with Kiri Rosemary Cream & Pink Peppercorn

Cooking steps

Prepare the Chicken

  • 1In a pan over medium heat, heat olive oil and butter.
  • 2Add the chicken breasts, salt, and pepper, and cook both sides until it turns golden brown. Remove from the heat and set aside.

Prepare the Creamy Kiri Sauce

  • 1In a food processor, add the Kiri square portions and milk, and mix until the texture becomes homogeneous.
  • 2In a pan over medium heat, heat olive oil, onion, garlic powder, lemon juice, and pepper. Mix all together with a spatula until well combined and cook for 3 minutes until the onion becomes tender.
  • 3Add Kiri mixture to the onion and combine.
  • 4Add the rosemary sprigs to the creamy sauce and cook for 1 minute. Turn off the heat and leave the rosemary sprigs to infuse for few minutes.
  • 5Add the cooked chicken breasts to the creamy Kiri sauce. Garnish the chicken dish with fresh rosemary leaves and sprinkle with pink peppercorn. Serve immediately.

Cooking steps