This is one for the top shelf, when I want to cook something that little bit extra special that only takes 30 minutes to whip up.
The flavours combine beautifully and dance in your mouth, while the rich creamy texture may well transport you momentarily to a more beautiful place.
The beauty is in the simplicity of the ingredients, and while the sauce may be a little tricky to master initially (unless you are familiar with making French "roux" or creamy sauces with butter, flour and milk), it will definitely be worth the effort and may well become one of your favourite chicken dishes.
Ingredients 800g diced chicken breast
1 medium brown onion
2 cloves garlic
1 tablespoon olive oil
1 tablespoon flour
1 tablespoon wholegrain mustard
1 cup milk
1/4 cup water
2-3 tablespoons of cream (low fat or regular)
Rice to serve
First dice the onion and add to the frying pan on medium heat with olive oil.
Crush garlic in using a garlic press if you have one, it makes the flavours more prominent if you do. If not, chop as finely as possible and add.
While onion is cooking, chop carrots and zucchini into small pieces.
Next, once onion is translucent, put chicken in with the onion until browned (about 5 minutes).
When chicken is browned, throw in the chopped carrot and zucchini, and stir through.
Now for the tricky bit, but don't worry, I've supplied lots of images so you know what it should look like every step of the way. Here is where you're going to make a roux (a French butter sauce) right in the middle of the pan.
First make a well in the middle of your mixture like so, and put the butter into it.
Well, to put butter in
Next, you're going to wait until just that exact moment when the butter has melted to put the flour in on top of the butter, and mix it into a smooth paste.
Now straight away, you need to slowly put the milk in, a little at a time while stirring. This isn't the time to walk away from it, you want that milk to be combined to form the sauce before you can leave it to simmer.
Pour milk in slowly while mixing to make a rich creamy sauce
It can sometimes look a little dry. If this happens, slowly add more milk until it is a nice consistency, you don't want it to look lumpy, but smooth.
Once your sauce is under control, you can add water and cream, turn down the heat to simmer and put a lid on for a further 10 minutes or until chicken is cooked through and carrots are soft enough to your liking.
This is sure to be a favourite with people who like creamy chicken, so cook extra if you can for seconds!
Cooled down, the leftovers make a great meal to pack away for lunch the next day. If you work in an office, you will be the envy of all your colleagues as the smell wafts through the kitchen.
Sarah it is easier if you make the roux in a separate saucepan or fry pan then you can stir it far easier. Also if it goes a bit lumpy you can beat it with a whisk to remove lumps. French cooking with all the beautiful sauces is my favourite. Home made bernaise sauce to go with roast beef is to die for. Thank you for sharing this recipe.