Creamy chicken and zucchini

Name: Creamy chicken and zucchini
Ingredients: 1 chicken breast (300 g); 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 1/2 teaspoon garlic powder; 1 teaspoon Knorr chicken seasoning powder; 2 tablespoons olive oil; 60 ml white wine; 1 medium onion (150 g); 150 ml hot water; 1 medium zucchini (250 g); 200 ml cooking cream; 10 g dill (optional)

Meat - Creamy chicken and zucchini by Jasmina G. - Recipia

Creamy chicken and zucchini is marinated for at least an hour, then simmers in a creamy sauce. The chicken pieces soften in the cream sauce, while the zucchini stays tender but whole; the white wine goes into the marinade. I cut the chicken breast into even 2-centimeter cubes. Prep: 20 minutes. Cook: 24 minutes. Rest: 60 minutes. Total time: 104 minutes. Servings: 2. Approximately 600 kcal and 48 g protein per serving.

Ingredients

1 chicken breast (300 g)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 teaspoon garlic powder
1 teaspoon Knorr chicken seasoning powder
2 tablespoons olive oil
60 ml white wine
1 medium onion (150 g)
150 ml hot water
1 medium zucchini (250 g)
200 ml cooking cream
10 g dill (optional)

Preparation

1. Cut the chicken breast into cubes about 2 cm across. Mix with 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1/2 teaspoon garlic powder, 1 teaspoon Knorr chicken seasoning powder, 1 tablespoon olive oil and the white wine. Cover the dish and refrigerate for at least 60 minutes. 2. Finely chop the onion. Heat 1 tablespoon olive oil in a pan and cook the onion for 5 minutes, until softened. 3. Add the chicken with all the marinade and cook for 5 minutes, turning the cubes until lightly browned. 4. Pour in 150 ml hot water. Cut the zucchini into cubes and add it to the pan. Simmer everything for 12 minutes, stirring carefully, until the chicken is cooked through and the zucchini is tender. 5. Pour in the cream and let the sauce bubble gently for about 2 minutes. 6. Sprinkle with chopped dill, if using, and serve warm.

Notes

A small, firm zucchini has fewer seeds; with a large one, remove the soft center, which can thin the sauce. Choose a whole chicken breast, not thin fillets, so you can cut even cubes. Let the onion soften slowly, as in a quick stew, without browning it too much. The wine goes into the marinade uncooked; for an alcohol-free version, replace the 60 ml with 60 ml chicken stock and 1 teaspoon lemon juice. Leftovers keep in the refrigerator for up to 3 days; when reheating, add a little water if the sauce has thickened. Chopped dill works well too, and the cream contains dairy. Serve it with white rice.

Frequently asked questions

Can I use boneless thighs instead of breast?

Yes, use 300 g boneless thighs, cut into cubes. Let them simmer with the zucchini for 15 minutes instead of 12 and check that they are cooked through.

Can I use sour cream?

Yes, choose one with at least 20% fat and take it out of the refrigerator 15 minutes beforehand. Stir 2 tablespoons of hot sauce into it, then let it simmer gently.

What should I do if the sauce is still too thin?

Lift out the chicken and zucchini with a slotted spoon, then simmer the sauce uncovered for 4 minutes. Return the pieces once it has thickened.