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Chicken a la Clair cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken a la Clair dishes which you make.

Alright, don’t linger, let’s course of action this chicken a la clair formula with 12 substances which are surely easy to obtain, and we have to process them at the very least through 4 tips. You should commit a while on this, so the resulting food could be perfect.

Composition of Chicken a la Clair:

1. Get 2 of Large Chicken Breasts sliced
2. Require 1 for chopped Red pointed pepper
3. Provide 1 tbsp for Garlic Paste or 4 Garlic Cloves
4. Give 6 for sliced Piccolo Tomatoes
5. Require 2 cups - Spinach
6. Require 1/2 pint for Chicken Stock
7. Require for Salt & Pepper
8. You need 2 tsp for Paprika
9. Need 1 for Onion
10. Get 1 cup Cream
11. Provide 1 cup of Buttet
12. Give 1/4 cup - Olive Oil

Chicken a la Clair how to cook:

1. Take both chicken breasts and slice them open down the middle. This will make 4 smaller breasts. Cover with cling film and pulverise them. Once flattened coat them in the plain flour (either side). In a deep frying pan melt the olive oil and 1/2 cup of butter. Add the chicken to the pan, sprinkle over with salt and pepper, at a low - medium heat and allow to cook until golden brown on either side. Remove and place to the side.
2. In the meantime using the same pan and leftover oil add the rest of the butter and garlic. Let it combine then toss in your chopped onions and chopped red peppers, cook for a couple of minutes, frequently stirring. Then pop in your tomatoes. Leave for another minute. At this point pour in your chicken stock.
3. Allow it to come to the boil then turn heat to low. Now add your cream. Give it a good stir. That’s the sauce ready so let’s add the chicken to it. 
Just before your ready to serve put the 2 cups of fresh spinach in. Never add the spinach too early as it just gets soggy and loses all its goodness.
4. That’s it ready to serve. I played it up with some white, fluffy boiled rice. It would also be great with all types of potatoes - mashed, roasted or baked. Whatever you fancy!

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