Chicken breast in cream and parsley sauce

Because this was a product of an unsuccessful 'white chicken karahi' experiment that turned out surprisingly good, this needs documentation.

Ingredients:

• 3 tbsp olive oil
• 2 tbsp butter
• 1 whole garlic, chopped
• 1 whole medium-sized yellow/white onion, chopped
• approx. 2 tbsp minced ginger
• 1 kg chicken breast fillet, sliced to desired sizes
• approx. 500 ml water (adjust if needed)
• approx. 300 ml cream (we used whipping cream)
• 2 tbsp. Worcestershire sauce
• dash of salt
• dash of pepper
• 2 tsp white sugar
• approx. 1 cup of chopped parsley
• 1 tsp dried basil leaves

Cooking Instructions:

1. Heat a large wok. In low heat, put in the oil and butter. 
2. After the butter has melted, add in the garlic. Saute until the aroma comes out, then add in the chopped onions and saute until they become translucent, then add in the ginger. Saute for around 2 minutes until the garlic turns a little brown.
3. Add in the chicken fillet and saute until it becomes brown.
4. Add in just enough water to cook the chicken and have a base for the sauce. If you accidentally added a lot of water, boil it using high heat.
5. When the chicken is almost cooked, add in the cream. Stir and boil for 2-3 minutes until the sauce becomes thick and until the chicken is completely cooked.
6. Add in the Worcestershire sauce. Stir and boil for a minute.
7. Add in the chopped parsley and dried basil leaves. Stir and boil for 2 minutes.
8. Add salt, pepper, and sugar to taste.
9. Serve hot with mashed potatoes, rice, or pasta.

This is our finished product, with a side of mashed potatoes, and a mug of Iced Lemon Mint.