Pan-fried chicken and vegetables in cream sauce
Recipe for an easy one-pan chicken with vegetables and cream.
Servings 4 servings
Calories 479kcal
Ingredients
- 500 g chicken breast
- 1 courgette, sliced
- 150 g broccolini or broccoli
- 300 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 100 ml white wine
- 150 ml stock, chicken or vegetable
- 250 ml cream whipping cream (38% fat)
- 60 g parmesan, finely grated
- 100 g fresh spinach
- Salt and freshly ground pepper
- Paprika
- Nutmeg
- Oil
To serve
- Mashed potatoes, pasta or rice
Instructions
- Season the chicken breasts with paprika, salt and freshly ground pepper and fry them in a good glug of oil until golden and cooked through.Set them aside on a plate.
- In the same pan, fry the courgette slices for a couple of minutes until lightly browned. Season with freshly ground pepper and set them aside on a plate.I like to give the pan a quick wipe and add a little fresh oil before I carry on frying, but do as you prefer.
- Add the mushrooms and brown them well, then add the onion and garlic and fry until the onion is soft and translucent.
- Pour in the white wine and let it reduce for a moment.
- Add the stock, cream and parmesan and let the sauce reduce until it thickens slightly.
- Add the broccolini and let it heat through for a couple of minutes. Stir in the spinach until it wilts, add the fried courgette slices and heat the dish through.
- Season the sauce to taste with grated nutmeg, salt and freshly ground pepper.
- If the pan is going to the table, return the chicken to the sauce; otherwise plate up individual portions in the kitchen and serve with mashed potatoes, pasta or rice, for example.
Nutrition
Calories: 479kcal | Carbohydrates: 14g | Protein: 38g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 161mg | Sodium: 900mg | Potassium: 1092mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3750IU | Vitamin C: 54mg | Calcium: 295mg | Iron: 3mg