John Myers
Ingredients for 2 servings:
- 2 chicken breasts
- 30 g Gorgonzola
- 3 heads of broccoli
- 1 tbsp sour cream
- 750 ml vegetable stock
- 50 ml milk, 1.5% fat
- 1 tsp sauce thickener, light
- possibly clove(s) bay leaf
- Parsley
- salt and pepper
- nutmeg
Instructions
Working time approx. 20 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 20 minutes
a WW recipe from me
First, place the chicken breasts in hot vegetable broth and simmer for a good half hour. You can add a few cloves or a bay leaf to the broth, but this is not necessary. Then prepare the puree: Cut the broccoli into florets, then peel and chop the stalks. Add the broccoli to boiling salted water and simmer for about a quarter of an hour. Drain the water and return the broccoli to the pot. Now, using an immersion blender, make a puree and season to taste. I did this with a little parsley, salt, pepper, and nutmeg. It tastes delicious. Stir the free allowance of sour cream (according to WW, 1 teaspoon three times a day) into the puree and keep the puree warm. Now for the Gorgonzola sauce. For this, we first need 50 ml of milk and a good ladleful of the chicken broth. Pour the liquid into a saucepan and gradually add the sliced Gorgonzola (large cubes are sufficient). The Gorgonzola quickly thickens the broth into a delicious sauce. If you want to thicken it, simply stir in a teaspoon of sauce thickener. Season the sauce to taste. Now serve: Arrange the puree in a half-moon shape on a plate, place the drained and sliced chicken breast diagonally on top, and spread the sauce over it. This dish has a 5-point rating.
Facebook Comments