Serves: 2-4

  • 2 boneless chicken breasts, diced small (or chicken thighs)
  • 1 tbsp. butter
  • 2 garlic cloves, finely chopped
  • 2-4 sprigs fresh thyme
  • 1 tbsp fresh chives, finely chopped
  • Sea Salt & white pepper
  • 2 cups any milk (or cream)
  • 2 tsp corn flour (or 2 tbsp of plain flour)
  • Fresh thyme to garnish

Serving suggestions:

  • Cooked tagliatelle, potatoes, rice, or any carbohydrates
  • Asparagus, French beans, broccolini or green salad.


  1. Heat the butter in a sauté or frying pan on high heat.
  2. Add the diced chicken to the hot pan with the thyme and season with sea salt and white pepper.
  3. Allow the chicken to stir fry for 2 minutes then add the garlic and sauté until fragrant (about 2 minutes).
  4. In a small bowl combine corn starch/flour and milk or cream. Stir until starch is completely dissolved then add to the pan.
  5. Bring to a boil and let simmer without a lid at high heat for about 10-15 minutes until the sauce has thickened and cooked through.
  6. Adjust Seasoning with salt and pepper.
  7. Garnish with fresh thyme & chives on top.
  8. Serve with pasta, potatoes or rice (for a low carb, low calorie option try cauliflower or broccoli rice) with a side dish of your favourite vegetables or salad.