Chicken with Cream Sauce and Vegetables
A hot chicken dish with mixed vegetables, mushrooms, cheese, butter, and a creamy sauce.
A hot chicken main dish with mixed vegetables, mushrooms, cheese, butter, and a creamy sauce.
Like a creamy chicken and vegetable bake.
Cut the vegetables small so they cook evenly. The final dish is rich, soft, and creamy rather than crisp.
Ingredients
- 3 pieces zucchini
- 2 pieces carrots
- green broccoli
- 1 piece potato
- mushrooms
- 2 pieces garlic
- 1 cup corn
- mozzarella cheese
- 60 g butter
- chicken breast
- 3 cubes Maggi cubes
- 1/2 teaspoon white pepper
- 1/2 teaspoon curry
- 1 teaspoon salt
- 1/4 teaspoon ground cardamom
- 500 ml cooking cream
- a little oil
- 1 cup chicken stock
- 2 tablespoons flour
- 2 cups milk
- a little water
Instructions
- Boil the vegetables in a pot until nearly cooked through, keeping in mind that the potatoes and carrots need longer than the broccoli; add the broccoli later so it does not become mushy.
- Cut the vegetables on the cutting board into relatively large pieces, leaving them somewhat rustic so their shape shows in the dish.
- Sauté the mushrooms in a pan with the garlic and butter, then add a little oil to the pan so the butter does not burn.
- Add the spices to the pan—white pepper, curry, and salt—then add the cooking cream.
- Leave the sauce in the pan until it comes to a slight boil, then add 1 cup of chicken stock.
- Add the boiled vegetables to the pan with the sauce and stir until coated in the mixture.
- Add the boiled chicken to the pan with the vegetables and sauce, and mix with the remaining ingredients.
- Place the cheese on top in a baking tray or oven-safe dish.
- Put the tray in the oven using top heat only, on the broil setting or at 150°C, until the cheese melts and browns.