YOUR SOLIN GENERATED RECIPE
Creamy Lemon Garlic Chicken with Fresh Raspberry Vinaigrette
Enjoy a vibrant medley of tender chicken bathed in a rich, lemon garlic cream sauce, paired with a tangy, fresh raspberry vinaigrette over a bed of crisp greens and a hint of creamy goat cheese. This dish offers a delightful balance of savory and fruity notes, perfect for a satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1 clove Garlic
1 tbsp Lemon Juice
2 tbsp Heavy Cream
1/2 cup Fresh Raspberries
1 tsp Extra Virgin Olive Oil
1 tsp Dijon Mustard
1 cup Mixed Baby Greens
1 oz Goat Cheese
Salt & Pepper
PREPARATION
Season the chicken breast with salt, pepper, minced garlic, and lemon juice. Let it marinate for 10 minutes.
Heat a non-stick skillet over medium-high heat and lightly sear the chicken breast for about 3-4 minutes per side until a golden crust forms.
Reduce the heat to medium-low, add the heavy cream, and allow the chicken to simmer in the cream sauce for an additional 3-4 minutes until the sauce thickens slightly.
In a small bowl, blend fresh raspberries, olive oil, dijon mustard, and a pinch of salt until you achieve a smooth vinaigrette consistency.
Arrange the mixed baby greens on a plate, slice the chicken breast if desired, and place it over the greens.
Drizzle the raspberry vinaigrette over the chicken and salad, then crumble the goat cheese on top to finish the dish.