Creamy herby chicken
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen


Creamy herby chicken

Recipe By Mogau Seshoene
Photographs By Craig Fraser


4 chicken breasts (sliced lengthwise to make them thinner)
Salt and pepper, to taste
Olive oil
1 small onion, very finely chopped
4 tsp garlic, minced
1 tsp fresh parsley, chopped
½ tsp each dried thyme and dried rosemary
2 tsp dried Italian herbs
2 tsp lemon and herb spice
½ cup milk
½ cup cream
1 tsp cornstarch, mixed with 1 Tbsp water, until smooth
1 cup blanched vegetables (spinach/green beans)
1 cup mushrooms, fried

Cooking Instructions

  1. Season the chicken breasts with salt and pepper. Heat
    1 tablespoon olive oil in a large pan over medium-high heat and cook chicken breasts until no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate and set aside.
  2. In the same pan, heat another 2 teaspoons olive oil and sauté onion and garlic until fragrant. Add the herbs and spices and fry for a minute, then stir in milk and cream. Bring to a boil, add the cornstarch mixture to the centre of the pan and stir immediately, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  3. Return chicken to the skillet. Sprinkle with extra herbs if desired. Add cooked vegetables and mushrooms, heat through and serve with rice.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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