Chicken with green beans and vegetables in a creamy sauce
4 servings
40 minutes
Chicken with green beans and vegetables in creamy sauce is an exquisite dish of European cuisine that combines tender chicken fillet, crunchy beans, and aromatic vegetables united in the creamy texture of a creamy cheese sauce. The origins of such a dish trace back to the traditions of French gastronomy, where creamy sauces add sophistication to simple ingredients. The taste is harmonious: the softness of the chicken contrasts with the slight acidity of lemon and fragrant herbs, while the creamy sauce gives tenderness to each bite. This dish is perfect for both family dinners and festive gatherings, especially when paired with a glass of white wine. It is easy to prepare but looks festive, making it an excellent option if you want to impress guests without complicated culinary maneuvers.
1
Cut the chicken fillet into strips, drizzle with lemon juice and soy sauce, season with pepper and herbs (I used Italian herbs), add ground ginger and crushed garlic, mix, and let marinate while chopping the vegetables.
- Chicken fillet: 330 g
- Lemon: 0.3 piece
- Soy sauce: 1 tablespoon
- Ground ginger: 0.3 teaspoon
- Garlic: 1 clove
2
Wash the carrot, peel it, and cut it into strips; slice the leek into half rings or smaller (optional), and salt the onion and carrot to taste.
- Carrot: 150 g
- Leek: 100 g
3
Mix the cream with soft cheese, whisk a little, and set aside.
- Cream 10%: 100 ml
- Almette cheese: 20 g
4
Place the marinated fillet on a hot skillet and simmer covered for 4-5 minutes, then add green beans to the chicken, cover, and simmer for another 4-5 minutes.
- Chicken fillet: 330 g
- Green beans: 200 g
5
Add onion and carrot to the pan, sautéing and stirring constantly for about 8-10 minutes until the carrot becomes soft.
- Carrot: 150 g
- Leek: 100 g
6
Pour the creamy sauce over the chicken and vegetables, mix and bring to a boil, reduce the heat and simmer on low for another 3 minutes.
- Cream 10%: 100 ml
- Almette cheese: 20 g