Chicken with peas and carrots in cream sauce

Name: Chicken with peas and carrots in cream sauce - Smaranda M.
Ingredients: Oliviers recipe; 2 chicken breasts; 1 can of mixed peas and carrots (500 g); 200 g sour cream; 1 sugar cube (1 teaspoon of sugar); salt and pepper

Diverse - Chicken with peas and carrots in cream sauce by Smaranda M. - Recipia

Chicken with peas and carrots in cream sauce - a simple and delicious recipe Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Number of servings: 4 Get ready to enjoy a balanced and flavorful meal with this recipe for chicken with peas and carrots in cream sauce. It is a dish that perfectly combines proteins with vegetables, making it ideal for a family dinner or to impress friends at a gathering. Without further ado, let’s get to work! Ingredients: - 500 g chicken breast, diced - 200 g peas (fresh or frozen) - 2 carrots, sliced thinly - 200 ml cooking cream - 1 medium onion, finely chopped - 2 garlic cloves, minced - 3 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon sweet paprika (optional) - Fresh parsley, for garnish Preparation: 1. Start by preparing all the ingredients. Cutting the chicken breast into small cubes will help it cook evenly, and slicing the carrots thinly will reduce cooking time. 2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Adding the garlic at this stage will release its delicate flavors, so make sure not to let it cook too long to avoid burning. 3. Add the chicken cubes to the skillet and brown them well on all sides for about 5-7 minutes. This step is essential to seal in the juices of the meat and achieve a tender texture. 4. Add the sliced carrots and peas. Stir to combine the vegetables with the meat. Cook for 5 minutes until the carrots soften slightly. 5. Once the vegetables are ready, pour the cooking cream over the chicken and vegetables. Mix well to combine everything. If you want a slightly spicy taste, add the sweet paprika at this moment. Let it simmer on low heat for 10-15 minutes, covering the skillet with a lid so that the sauce becomes creamy and absorbs all the flavors. 6. Finally, season with salt and pepper to taste. It’s important to check the flavor of the sauce before serving. 7. Serve the chicken with peas and carrots in cream sauce warm, garnished with chopped fresh parsley. This dish pairs wonderfully with a side of rice or mashed potatoes, adding extra flavor and consistency to your meal. Practical tips: - You can replace the chicken breast with chicken thighs, which are juicier, or add mushrooms for a richer taste. - If you want a lighter version, you can use light cream or Greek yogurt to reduce calories. - This recipe is also perfect for making in advance. You can reheat it the next day, and the flavors will intensify. Enjoy this recipe for chicken with peas and carrots in cream sauce, which combines simplicity with refinement, turning an ordinary dinner into a true feast of flavors!

Preparation

Put the chicken to fry in butter. You need to put enough butter or add more during cooking because the butter will be used for the sauce. Heat the canned carrots and peas in another pot. Add a little butter (15 g) and a cube of sugar (or a teaspoon of sugar). Remove the pot from the heat when the peas are cooked or the mixture is hot enough. Strain the vegetables. When the chicken is ready, place it on a plate and separately, in a cup, put the remaining butter. Heat the cream and add the butter from the cup. Stir for 2-3 minutes. The sauce is ready. The recipe for Chicken with peas and carrots in cream sauce was suggested by irina.d on the recipe forum. Serve the chicken and vegetables covered with sauce. Enjoy your meal!

Chicken with peas and carrots in cream sauce

Preparation

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