Chicken with Creamy Parsley Sauce

My Favourite Chicken Recipes

Chicken with Parsley Sauce myfavouritepastime.com_2539I bought a huge bunch of parsley, which I used to cook many different foods, including my own version of chimichurri sauce. Anyway the bunch was so big, I still had some left over so I decided to make chicken with a creamy parsley sauce. I used boneless thigh fillets because they had been on sale, lately. The main ingredient besides cream is Worcestershire sauce. It reminds me of the first time I ever visited the UK, many years ago, and struggled to pronounce “Worcester and Leicester Square, among others. I’ve always used Lea and Perrins Worcestershire sauce so that’s what I recommend. I know there are other brands out there, but I’ve never tried them and probably don’t intend to.

Chicken with Parsley Sauce myfavouritepastime.com_2543Worcestershire sauce is also known as English sauce in countries like Brazil and Denmark and English fermented sauce in Indonesia, The main ingredients are distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract. This recipe is very simple and straightforward and hopefully, you’ll like it the way we did. I wish you a happy blogging and best of the remaining week.

  • Ingredients
  • 8 chicken thigh fillets, trimmed off excess fat and flattened to ¼ inch thickness
  • 3 tablespoons finely chopped parsley
  • 60g butter
  • 2 cloves garlic crushed
  • 1 tablespoon Lea and Perrins Worcestershire sauce (English sauce in some countries)
  • ⅓ cup sour cream
  • ¼ cup (4 tablespoons) whipping cream (35% cream, double cream)
  • Salt and freshly ground black pepper to taste

Chicken with Parsley Sauce myfavouritepastime.com_3375_2Please always remember to assemble all ingredients before you start

Chicken with Parsley Sauce myfavouritepastime.com_3384Sprinkle salt and pepper on the chicken. Melt the butter in a heavy based non-stick frying pan, add the chicken and cook on medium heat for 4-6 minutes on each side or until cooked through. Remove from pan, set aside and keep warm.

Chicken with Parsley Sauce myfavouritepastime.com_3382In the same pan, add the garlic and fry gently for 1 minute.

Chicken with Parsley Sauce myfavouritepastime.com_3396Add Worcestershire sauce, parsley and both creams. Stir over medium heat for 1 minute. Season to taste.

Chicken with Parsley Sauce myfavouritepastime.com_3397Serve chicken with sauce.

Chicken with Parsley Sauce myfavouritepastime.com_2540It tasted absolutely delicious

Chicken with Creamy Parsley Sauce

Preparation time: 15 minutes; Cooking time: 15 minutes; Serves: 4

Ingredients

  • 8 chicken thigh fillets, trimmed off excess fat and flattened to ¼ inch thickness
  • 3 tablespoons finely chopped parsley
  • 60g  (¼ cup, 2oz) butter
  • 2 cloves garlic crushed
  • 1 tablespoon Lea and Perrins Worcestershire sauce (English Sauce in some countries)
  • ⅓ cup (80ml) sour cream
  • ¼ cup (4 tablespoons, 60ml) whipping cream (35% cream, double cream)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Sprinkle salt and pepper on the chicken. Melt the butter in a heavy based non-stick frying pan, add the chicken and cook on medium heat for 4-6 minutes on each side or until cooked through. Remove from pan, set aside and keep warm.
  2. In the same pan, add the garlic and fry gently for 1 minute. Add Worcestershire sauce, parsley and both creams. Stir over medium heat for 1 minute. Season to taste. Serve chicken with sauce.
  3. If you prefer to have more sauce, double the amount.

Points to Note:

  1. The sauce should be served immediately otherwise it will thicken.
  2. Please note that North American sour cream is very thick.
  3. If the sour cream you have is not thick, reduce the quantities to ¼ cup sour cream and 4 tablespoons fresh cream.

Last updated: 6 November 2016

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

24 thoughts

    1. Hi Lignum,
      Ha ha the potatoes were still snoozing in the oven and I’d had a long day. I just wanted to click and call it a day. have a wonderful weekend!
      Liz

  1. I love Worcestershire sauce especially as an ingredient to make something richer and smoky. This looks wonderful!

  2. Liz, I’m gonna try this!
    I got a bottle of LP Worcestershire sauce. 😀
    I find it quite amazing that I can find it here in this town where Kale and Zucchini are never even heard of!

    1. Hi Hari,
      Your town doesn’t have kale and zucchini? wow! I’m glad to hear your have the Worcestershire sauce. Happy cooking!
      Liz

      1. I have to take an hour bus to get zucchini in a big supermarket in Medan (another city) and another one hour bus ride home. 🙂

        (Still got no luck with Kale, never see the real thing!)

        I guess we do have Worcestershire sauce because it is used in Cantonese cooking.
        Yes, we Cantonese Chinese are very “modern” in cooking. We adapt many other cooking styles from other cultures. We also believe that we are the first Chinese folks who use tomato and ketchup. 😀

        1. One hour just to get Zucchini! wow that’s a long time. I’m glad to hear you use Worcestershire in chinese cooking and that you even use tomato and ketchup. I don’t eat ketchup much, but my sons do. I love tasting my food so no additives like ketchup. Have a good morning Hari. I know you’re now in your fourth phase of sleep. Enjoy Sunday.
          Liz

  3. I very rarely make cream sauces for chicken but after seeing this photograph I am wondering why! It looks so delicious Liz! Yum. Will definitely give this a go (plus parsley is pretty darn good for you, that’s got to be a bonus!) xx

    1. Hi Laura,
      I loved it I seem to have a love for creamy sauces, for pork and chicken. Hope all is good for you! I wish you a fantastic week!
      liz

  4. Boneless thighs are the best of all chicken worlds. The juiciness of the thigh meat, and the convenience of a boneless breast!

    Virtual hugs,

    Judie < — off to bed

    1. Hi Judie,
      I agree with you, boneless thighs are so good, tender and tasty. Best part of the chicken for sure!
      Have a great weekend and Virtual hugs to you too!
      Liz

  5. Oh yummy! Does this ever look delicious. I actually have some chicken thighs in my freezer so guess what I am having tomorrow night! For some reason or another I don’t usually tend to buy thighs, opting instead for skinless, boneless breasts, but I must say that when we were away this winter, my cousin who did most of the shopping for us, always bought thighs and what great taste! Have a wonderful day tomorrow Liz and keep those recipes and fabulous food photos coming!

    1. Hii Sandy,
      I think thighs have the best taste. Boneless breasts are so lean so they are good for making skinny recipes. I always buy boneless skinless thighs. I hate seeing those fat blobs of fat tucked under the skin on, bone on thighs. Kudos to your cousin for buying thighs! Thanks for complimenting and motivating me always. Have a great weekend!
      Liz

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