Chicken with broccoli in creamy sauce
6 servings
60 minutes
Chicken with broccoli in creamy sauce is an elegant dish of French cuisine that embodies the harmony of flavors and textures. Tender white meat is infused with a rich béchamel sauce, giving it a velvety softness. Broccoli and carrots, cooked to al dente, add a light crunch and freshness, while tarragon brings a subtle spicy note. Grated parmesan and breadcrumbs baked to a golden crust complete the composition with an exquisite aroma. This dish is perfect for a cozy dinner accompanied by a glass of white wine that highlights the tenderness of the chicken and creaminess of the sauce. It impresses with its simplicity and sophistication, remaining a classic example of French culinary art.
1
Peel and cut the carrot into sticks. Rinse the broccoli and divide it into small florets. Cook the carrot and broccoli in steam or a small amount of water until half-cooked.
- Carrot: 1 piece
- Broccoli cabbage: 500 g
2
Wash the chicken breast and cut it into pieces. Then slice these pieces into narrow strips. Sauté the chicken in a small amount of vegetable oil in a saucepan, stirring until the meat turns white. Add salt.
- Chicken breast: 400 g
- Salt: to taste
3
Prepare a béchamel sauce with milk or cream, thickening it to the consistency of liquid sour cream.
- Creamy sauce: 700 g
4
Grease a baking dish with a small amount of butter. Place broccoli and carrots in the dish. Top with chicken. Sprinkle the chicken with chopped fresh or dried tarragon. Then pour over the cream sauce. Sprinkle the dish with breadcrumbs and grated Parmesan cheese. Cut the remaining butter into small pieces and distribute them over the surface of the dish.
- Butter: 50 g
- Broccoli cabbage: 500 g
- Carrot: 1 piece
- Chicken breast: 400 g
- Tarragon: to taste
- Creamy sauce: 700 g
- Breadcrumbs: 50 g
- Parmesan cheese: 50 g
- Butter: 50 g
5
Bake in a preheated oven at 200 degrees for 20 minutes.
- Butter: 50 g