Chicken Pieces in Cream with Peas and Carrots
Ingredients
Instructions
Base
Heat oil in a pan, add sliced ​​chicken breasts and sear until browned. (I like when I let the meat 'catch color' for a while, it smells and tastes better right away.)
Add sliced onion, carrots, and peas. Sauté for a few minutes until the vegetables caramelize slightly. (If you have frozen vegetables, you don't need to thaw them - just throw them in, it saves time.)
Cream and seasoning
Pour in the cream, add butter, salt, pepper, and a pinch of nutmeg. Cover and let simmer over low heat for about 10-15 minutes until the sauce thickens.
Serve with rice or mashed potatoes. (In our home, mashed potatoes won - apparently it 'dips' better into the sauce)
My TIP
If you have parmesan at home, grate a little at the end - it beautifully enhances the taste of the cream. And don't be afraid to experiment - once I added a few pieces of zucchini and it was great.
