i) This recipe used boneless, skinless chicken thigh fillets, which are slightly fattier and tastier than chicken breast. You can of course use bone-in thighs with or without skin, chicken breast, turkey, pork fillet or pork chops. Adjust the cooking time accordingly. If using chicken thighs with skin, fry until skin is crispy and inside cooked.
ii) You can freeze this dish, although the cream may “break” or separate a little when reheating, but it won’t affect the taste.
ii) You can freeze this dish, although the cream may “break” or separate a little when reheating, but it won’t affect the taste.
Chicken
Has many plus points – its versatility, as well as the ease and speed with which it can be cooked – make it one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium.
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