INGREDIENTS
3–4 chicken breasts
½ cup flour
50 grams butter
3 cloves garlic, crushed
4–5 carrots, grated
1–2 teaspoons thyme
1½ cups chicken stock
1 cup cream
½ cup milk
½ cup Parmesan cheese, grated
½ teaspoon nutmeg oil
METHOD
In a deep frypan, heat butter and a dash of oil.
Add garlic, carrot and thyme, and cook for about 5 minutes.
Chop chicken into flour and coat lightly.
Add it to the pan.
Pour in chicken stock and mix gently.
Simmer for 5 minutes, until chicken is cooked.
Add cream, milk, Parmesan and nutmeg, and heat through (Additional Parmesan may be
needed.)
Serve with pasta, rice or potato.
Edited extract and recipes from For Keeps: Recipes Worth Keeping from Chatham Island Kitchens written and published by Chatham Island Netball Club, 2024. Hardback, $40.
This extract featured in our Ngahuru Autumn Edition 2025.
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