January 3, 2017

Serves 4


2 Tbsp butter
4 skinless chicken breasts
1 spring onion, chopped
230g sour cream
1/2 tsp (or to taste) unrefined sea salt


  1. Heat a large fry pan over medium-high heat and melt the butter.
  2. Add the chicken, turn the heat to medium-low, cover and let simmer for 10 minutes.
  3. Turn over the chicken, cover and let simmer for another 10 minutes or until the juices run clear. The total cooking time depends on the thickness of the meat.
  4. Add the spring onion. Stir, and let the onion cook for 1–2 minutes.
  5. Turn off the heat. Add the salt and the sour cream. Mix well.
  6. Cover and let stand on the stove top for 5 minutes. Mix well before serving with a salad or steamed vegies.
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