Chicken with Green Beans and Vegetables in Cream Sauce
Main Dishes • European
Description
Chicken with green beans and vegetables in a creamy sauce
Ingredients
- Carrot 5 oz
- Leek 5 oz
- Garlic 1 clove
- Grated Ginger Root ¼ spoons
- Chicken fillet 10 oz
- Soy Sauce 1 tablespoon
- Chinese green beans 5 oz
- Lemon ¼ pieces
- 10% cream 5 fl oz
- "Almette cheese with Maasdam cheese" 0 oz
Step-by-Step Guide
Step 1
Cut the chicken fillet into strips, drizzle with lemon juice and soy sauce, sprinkle with pepper and season with herbs (I used Italian herbs), add ground ginger and minced garlic, mix well and let it marinate while you chop the vegetables.
Step 2
Wash the carrot, peel it, and cut it into thin strips. Slice the leek into half rings or smaller pieces (as desired). Season the leek and carrot with salt to taste.
Step 3
Mix the cream with the soft cream cheese, whip it slightly with a whisk, and set aside for now.
Step 4
Place the marinated fillet in a hot skillet and sauté covered (stirring occasionally) for 4–5 minutes, then add green beans to the chicken, cover with a lid, and continue to cook for another 4–5 minutes.
Step 5
Add the onion and carrot to the skillet and sauté, stirring constantly, for about 8–10 minutes, until the carrot becomes tender.
Step 6
Pour the creamy sauce over the chicken and vegetables, stir, and bring to a boil. Reduce the heat and simmer on low for another 3 minutes.
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