Creamy chicken and broccoli

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!

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. Then toss in the cream cheese mixture and stir well. (Funny phrase that – I mean, is it an option to ‘stir badly’?)
  6. Simmer for a couple of minutes and then serve.
  7. I mixed some of this up with pasta for the CarbEaters in the house. But to be honest, it was filling without the pasta!
  8. Enjoy!

Author: torie

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *