Chicken with broccoli and carrots, stewed in cream
4 servings
55 minutes
Chicken with broccoli and carrots stewed in cream is a tender and aromatic dish of European cuisine that combines rich flavor nuances. Marinated in soy sauce and balsamic vinegar, the chicken fillet acquires a rich taste, while the vegetables add freshness and a light sweetness. The creamy sauce with cheese adds a velvety texture and depth of aroma. This dish is perfect for a cozy family dinner or for serving at a festive table. It pairs wonderfully with rice, potatoes, or crusty bread, while fresh herbs add a touch of freshness. It's not just food; it's a true gastronomic delight that brings warmth and comfort.
1
We wash the chicken fillet and cut it into cubes.
- Chicken fillet: 300 g
2
We prepare a marinade for chicken (to make the fillet soft and tender): mix soy sauce, balsamic vinegar, crushed or finely chopped garlic, dried herbs, and ground pepper. Marinate the chicken in this mixture for 20-30 minutes.
- Soy sauce: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Garlic: 2 cloves
- Italian Herb Blend: to taste
- Ground black pepper: to taste
3
While the fillet is marinating, we wash and clean the carrot, grating it on a coarse grater. We divide the broccoli (previously thawed) into small florets and salt to taste.
- Carrot: 120 g
- Broccoli cabbage: 300 g
- Salt: to taste
4
Place the chicken in a heated pan (without oil) and simmer covered, stirring occasionally for 5 minutes. Add the carrot and simmer on medium heat for another 3-4 minutes, then add the broccoli, mix, cover with a lid and leave for another 5-7 minutes.
- Chicken fillet: 300 g
- Carrot: 120 g
- Broccoli cabbage: 300 g
5
Mix the cream with cottage cheese or cream cheese, pour it over the chicken and vegetables, bring to a boil, and simmer on low heat for 5-7 minutes.
- Cream 10%: 120 ml
- Cream cheese: 1 tablespoon
6
When serving, you can sprinkle with fresh herbs or grated cheese.