Please enter the email you’re using for this account.
This dish bursts with rich flavors and elegant simplicity. The chicken steak is coated in a fragrant blend of herbs, creating a crisp, flavorful crust that locks in the juiciness. The velvety garlic herb sauce adds a luscious, savory depth, perfectly complementing the aromatic flavors. Sweet roasted grape tomatoes provide a burst of caramelized goodness, balancing the dish with their natural acidity. Every bite provides a perfect harmony of creamy, savory, and fresh flavors, making this a standout meal for your Yom Tov table.
4 chicken steaks
1 tablespoon onion powder
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons oil, such as Gefen Canola Oil
1 tablespoon oil, such as Gefen Canola Oil
5 cloves garlic, crushed or 5 cubes Gefen Frozen Garlic
1/3 cup chopped fresh parsley leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 and 3/4 cups Gefen Almond Milk
1 and 1/2 cups chicken stock, such as Manischewitz
1 teaspoon lemon juice
salt, to taste
pepper, to taste
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
1 pint grape tomatoes
2 tablespoons olive oil
salt, to taste
pepper, to taste
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place tomatoes on a baking sheet and toss with olive oil, salt, and pepper. Roast for 20 minutes or until the tomatoes start to blister.
Mix all the spices in a shallow bowl. Coat the chicken steaks with the spice mixture.
Heat the oil in a saucepan and sear the chicken steaks until you get a nice golden crust on both sides. Remove the chicken from the pan and set aside.
In the same pan, prepare the garlic herb sauce. Add oil, garlic, parsley, thyme, and rosemary. Sauté for one minute, just until fragrant. Stir in almond milk, chicken stock, lemon juice, salt, and pepper and bring to a boil.
Once boiling, reduce the heat to a simmer and add the cornstarch slurry. Mix well and continue to simmer until the sauce begins to thicken. Add the chicken back into the pan and simmer for 10 minutes. Add roasted tomatoes and simmer for another five minutes.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
How Would You
Rate this recipe?
Reviews