I’m not the only one that eats in this house. But I’m the only one who avoids carbs. So sometimes I come up with dishes that can easily be served to both those evil carb-fans and myself alike! This is one of those dishes. Easy, too. We like easy.
And quick. We especially like quick in the summer; I want to spend as little time as possible in the kitchen with the stovetop burning!
- 500g of chicken breast, sliced
- 1 head of broccoli
- 1 large onion
- Butter or olive oil for the skillet
- 100g of cream cheese
- 100g of cream fraiche or quark or even just greek yogurt would work
- 1 1/2 tablespoons of dijon mustard
- 1 teaspoon of dried basil
- 1 teaspoon of black onion seeds
- Sea salt and loads of black pepper
- Cut the broccoli into small florets, discarding most of the tough stems and put in a pan of salted boiling water. I like to cook this more than just ‘al dente’. It’s almost like cooking it in a british style (you know, boiling it to death) but leave a little bit of firmness in here.
- In a skillet, put a knob of butter or olive oil and cook your sliced chicken and onions together with a bit of salt and pepper for seasoning.
- While these are both cooking, get another dish and mix the cream cheese, cream fraiche, mustard, basil and onion seed together. Hope that someone else is doing the washing up!
- Drain the broccoli, leave it to drain while the chicken cooks a little more. Then add the broccoli to the skillet and mix it all up.
- Then toss in the cream cheese mixture and stir well. (Funny phrase that – I mean, is it an option to ‘stir badly’?)
- Simmer for a couple of minutes and then serve.
- I mixed some of this up with pasta for the CarbEaters in the house. But to be honest, it was filling without the pasta!