★Ingredients
4 boneless, skinless chicken breasts
1 cup heavy cream
1/2 cup chicken broth
2 tbsp olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper to taste
Fresh parsley for garnish (optional)
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★Instructions
- Marinate the Chicken:
- In a bowl, mix olive oil, minced garlic, Dijon mustard, lemon juice, thyme, rosemary, salt, and pepper.
- Coat the chicken breasts with the marinade and let them sit for at least 30 minutes (or up to 4 hours) in the refrigerator.
- Prepare the Grill:
- Preheat the grill to medium-high heat.
- Grill the Chicken:
- Place the marinated chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Prepare the Cream Sauce:
- While the chicken is grilling, heat a saucepan over medium heat. Add the heavy cream and chicken broth, and bring to a simmer.
- Stir in the Parmesan cheese and cook until the sauce thickens, about 5 minutes.
- Adjust seasoning with salt and pepper if needed.
- Serve:
- Once the chicken is done, let it rest for a few minutes. Slice it and drizzle with the creamy sauce.
- Garnish with fresh parsley if desired.
Grilled Meats (Basic Guide)
Ingredients:
- Your choice of meats (steak, pork chops, sausages, etc.)
- Olive oil
- Salt and pepper
- Optional: garlic powder, paprika, herbs, or your favorite seasoning blend
Instructions:
- Prepare the Meat:
- Pat the meat dry with paper towels.
- Rub or brush the meat with olive oil, then season generously with salt and pepper (and any additional seasonings you prefer).
- Preheat the Grill:
- Preheat your grill to high heat for steaks and pork chops, or medium heat for sausages and other items.
- Grill the Meat:
- Place the meat on the grill. Cook according to your preference:
- Steaks: About 4-6 minutes per side for medium-rare, depending on thickness.
- Pork Chops: About 5-7 minutes per side.
- Sausages: Grill for 10-15 minutes, turning occasionally.
- Check Doneness:
- Use a meat thermometer to ensure proper doneness:
- Steak: 135°F (57°C) for medium-rare.
- Pork: 145°F (63°C).
- Sausages: 160°F (71°C).
- Rest and Serve:
- Let the meat rest for a few minutes after grilling to retain juices.
- Slice and serve.
Enjoy!