Poulet Crème Facile: Quick Pan-Seared Chicken with Velvety Sauce

Method

1. 1

   Gently remove the chicken pieces from the skewers of the Golden Fresh Chicken Kebabs. Pat them thoroughly dry with a paper towel; this is key for achieving a beautiful golden sear. Season the chicken generously with salt and freshly ground black pepper on all sides.

2. 2

   Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil, allowing it to shimmer and warm. Carefully place the chicken pieces in a single layer, ensuring not to overcrowd the pan.

3. 3

   Sear the chicken for 3-4 minutes per side, until a rich, golden-brown crust develops and the chicken is cooked through. The sizzling sound and fragrant aroma will fill your kitchen, indicating perfect caramelization. Remove the seared chicken from the pan and set aside, keeping it warm.

4. 4

   Reduce the heat to medium. Pour 1/4 cup of water into the hot pan, scraping up all the flavorful browned bits (fond) from the bottom with a wooden spoon. This creates the essential foundation for a deeply flavored sauce.

5. 5

   Pour in 200ml of KDD Cooking Cream, stirring constantly to combine with the pan drippings. Bring the sauce to a gentle simmer, allowing it to thicken slightly and become velvety smooth, about 3-5 minutes.

6. 6

   Taste the exquisite cream sauce and adjust the seasoning with salt and pepper as needed. The delicate balance of flavors is crucial here for a truly French-inspired taste.

7. 7

   Return the beautifully seared chicken pieces to the skillet, nestling them into the warm, luscious cream sauce. Spoon the sauce over the chicken, ensuring every piece is coated in its creamy embrace.

8. 8

   Let the chicken gently warm through in the sauce for just 1-2 minutes. Serve immediately, allowing the enticing aromas to draw everyone to the table for this delightful lunch.