If you read my last post, you know that I was super excited to give Brooklyn Creamery’s Single and Double Creams a try. Just as I had mentioned, I went to my local Stop & Shop, and checked out a great demo for the product. They had this delicious cream on display, and we were even able to try the cream with strawberries. Yum! With the help of this coupon, I brought home some double cream. 🙂
A quick refresher: What makes BK Creamery’s double and single cream so cool? Extra Thick Double Cream is full fat (42%), while Single Cream is half the fat (21%). Outside of being an indulgent cream, it is completely natural. It is made up of only 3 ingredients, uses only rBST free milk, no added preservatives, sugars, or salts, making it gluten free, carb free, and kosher. The cream is very versatile, as you can use it to cook sauces, soups, and ice cream, spoon it onto fruit, or whip it for desserts. The possibilities are endless!
I could not wait to go to town with this new cream, so as promised, here is a savory, yummilicious recipe that I have created.
Creamy Chicken Marsala
- ¼ cup all-purpose flour for coating
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 skinless, boneless chicken breast halves - pounded ¼ inch thick
- 3 garlic cloves, crushed
- 4 tablespoons butter
- 4 tablespoons olive oil
- 2 cups sliced mushrooms
- 1 cup Marsala wine
- ½ cup cooking sherry
- ¼ cup chicken broth
- ½ cup BCC Extra Thick Double Cream
- 2 tablespoons chopped fresh flat-leaf parsley
- In a plastic bag, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken and garlic in the pan, pan-fry the chicken until browned on both sides, about 3 minutes per side, then set aside. Add mushrooms to pan, and cook until the mushrooms have given off their juice and begun to brown. Pour in wine, sherry, and chicken broth, and scrape up and dissolve any browned flavor bits in the bottom of the skillet. Add cream, and chicken back in, then cover skillet. Simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Stir in parsley, and serve.
How would you use this cream?
(I’m looking to experiment even more!)
This post was sponsored by Sverve on behalf of BK Creamery-all opinions are my own.