Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, thyme, and oregano. Cook for 6-7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Cook the Prawns and Scallops: In the same skillet, add the butter and heat until melted. Add the prawns and scallops in a single layer. Cook for 2-3 minutes per side until the prawns turn pink and the scallops are opaque and golden. Remove the seafood from the skillet and set aside with the chicken.
Make the Creamy Garlic Sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Add the chicken broth and bring to a simmer. Let it cook for 2 minutes, scraping up any browned bits from the bottom of the skillet.
Add the Cream: Lower the heat to medium and stir in the heavy cream, allowing it to come to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
Finish the Sauce: Stir in the grated Parmesan cheese and lemon juice. Taste the sauce and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
Combine the Chicken, Prawns, and Scallops: Return the cooked chicken, prawns, and scallops to the skillet, gently stirring to coat them in the creamy sauce. Let it simmer for an additional 2-3 minutes to reheat the seafood and chicken.
Serve: Once everything is heated through, garnish with freshly chopped parsley or basil. Serve immediately over your choice of pasta, rice, or with crusty bread to soak up the delicious sauce.
Serving and Storage Tips:
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