Creamy Fine Herbs Chicken Whites

Creamy Fine Herbs Chicken Whites

Comments: Excellent served along with boiled white rice with fresh parsley.
Servings: 4


4 chicken whites
2 tablespoon [17.5 g] flour
1/4 teaspoon [1 mL] basil
1/4 teaspoon [1 mL] thyme
2 tablespoons [30 g] butter or margarine
1 [10-ounce / 284-mL] cream or chicken or broccoli soup concentrate
1/2 cup [125 mL] water



Lay chicken whites into a shallow dish.
Mix together flour, basil and thyme; sprinkle all over chicken whites.
Melt butter or margarine into a large frypan over medium-high heat.
Brown chicken whites for approximately 15 mintues, until golden on all sides and no longer pink inside.
Transfer onto a plate; keep warm.
Throw away melted fat from frypan before mixing in cream or chicken or broccoli soup concentrate and water.
Bring to a boil stirring to remove any brown bit from the bottom.
Serve chicken whites, coated with sauce.