Ingredients
500 g fillet of chicken breast in bite-sized pieces
2 tbsp SIDS PEPPER & GARLIC OIL, divided
1 kg Brussels Sprouts, trimmed
1 cup milk
2-3 garlic cloves, minced
1 tbsp lemon juice
1 tbsp cornflour
¼ cup grated cheese
1 tbsp chopped parsley
SIDS SALT & PEPPER to taste
Directions
Heat 1 tablespoon of oil in a large frypan over medium heat.
Add chicken and cook until golden brown. Season with a pinch of SIDS SALT & PEPPER to taste, then set aside on a plate.
Add remaining oil and sauté the Brussels sprouts until they start to brown.
Meanwhile in a small bowl, whisk milk, garlic, lemon juice, a pinch of SIDS SALT & PEPPER and cornflour, until well combined.
Pour milk mixture over the Brussels sprouts and stir to deglaze the pan. Lower the heat and simmer until sauce thickens and sprouts are tender.
Return the chicken back to the pan and stir in the shredded cheese. Continue to cook until everything is hot and melty.
Take off the heat and sprinkle with freshly chopped parsley and ground pepper if desired. Enjoy.
