8 (880g) chicken thigh fillets
2 tablespoons parsley
2 cloves garlic, crushed
1 tablespoon Worcestershire sauce
1/3 cup sour cream
2 tablespoons cream
salt and freshly ground black pepper, to taste
1. Trim chicken of excess fat and sinew.
2. Finely chop parsley. Melt butter in a heavy-based frying pan. Add garlic.
3. Add chicken, cook on medium heat for 4 minutes on each side or until cooked through. Remove from pan and set aside. Keep warm.
4. Add Worcestershire sauce, parsley and both creams. Stir over medium heat for 1 minute. Season to taste. Return chicken to pan, coat with sauce and serve.