On your next family gathering this festive period, surprise your loved ones with a classic creamy garlic chicken that’s given an unexpected twist! 🍗🥘 Crispy on the outside while tender and juicy on the inside, this Creamy Garlic Chicken in Soy Milk is a lactose-free rendition that is sure to wow your loved ones. Serves 4 | Prep 2 hours Ingredients: 1 cup MARIGOLD PowerBeans Unsweetened Fresh Soya Milk 2 large chicken breasts cut in half lengthwise Flour for dredging 1 tablespoon olive oil 2 tablespoons butter divided 1 whole head garlic cloves peeled 1/2 cup chicken broth or stock 1/2 teaspoon lemon juice 1/4 teaspoon garlic powder Salt & pepper to taste Parsley chopped (optional) Directions: Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside. Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside. Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced. Stir in the MARIGOLD PowerBeans Unsweetened Fresh Soya Milk and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish. Bon appetit!