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Potato pan with chicken and broccoli

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Ingredients for 3 servings:

  • 1 large onion(s)
  • 300 g chicken breast fillet(s)
  • 300 g broccoli
  • 125 ml chicken broth
  • 125 ml milk
  • 125 ml whipped cream
  • 400 g jacket potatoes
  • 1 tbsp sauce (light roux)
  • salt and pepper
  • 2 tbsp lemon juice
  • 3 tbsp parsley
  • possibly paprika powder
  • possibly chili powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast fillet into strips and fry with the diced onion. Add the broccoli florets and sauté. Pour the chicken stock, milk, and cream into the pan. Cook everything over low heat for 10 minutes. Add the sliced ​​potatoes and let them heat through in the sauce. Thicken with the roux and season with salt, pepper, and lemon juice. Finally, add the parsley. Since I personally like it spicier, I season the meat while frying. This includes chili and paprika, among other things—it’s purely a matter of taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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