Ciulama

Ingredients

Chicken breasts

4, boneless and skinless

Salt and pepper

to taste

Flour

1/2 cup

Butter

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Chicken broth

1 cup

Sour cream

1 cup

Fresh parsley

2 tablespoons, chopped

Instructions

1. Season the chicken breasts with salt and pepper, then dredge them in flour, shaking off any excess.
2. Heat the butter in a large skillet over medium heat until melted and foamy.
3. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the finely chopped onion and minced garlic, cooking until they are soft and fragrant, about 3 minutes.
5. Pour in the chicken broth, stirring well to deglaze the pan and scrape up any browned bits from the bottom of the skillet for added flavor.
6. Stir in the sour cream and chopped parsley until well combined, creating a creamy and fragrant sauce.
7. Return the chicken to the skillet, spooning the creamy sauce over the top. Reduce the heat to low.
8. Let the dish simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened to your liking.
9. Serve the Ciulama hot, garnishing with additional fresh parsley if desired. It pairs well with a side of mashed potatoes or a simple green salad.