Chicken Tenders With Carrots and Broccoli |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A mild and creamy chicken curry that kids will like too. With her permission I am sharing it with the Zaar family. The original title of the dish is Haehnchen - Geschnetzeltes mit Brokkoli und Karotten . Serve over rice or oriental noodles for a great weeknight dinner. Ingredients:
1 lb chicken tenders, cut into strips |
1 lb broccoli, divided into florets |
4 medium carrots, thinly sliced on the bias |
1 tablespoon oil and 1 tbs butter |
2 tablespoons good curry powder |
2 tablespoons flour |
1 1/2 cups milk, half and half can be substituted |
4 stalks spring onions, sliced into oblong rings |
salt and pepper, parsley to garnish |
1/2 cup chicken broth |
Directions:
1. blanch the carrots and broccoli in a pot of boiling water, 1 -2 minutes, immediately transfer to a bowl of ice water to set the color, drain and set aside.
2. heat the butter and oil in a heavy, nonstick skillet.
3. add the chicken strips and sautee for a few minutes until golden brown.
4. add the flour and curry powder and sautee for a minute while constantly stirring.
5. deglaze with milk or half and half (use less flour and add chicken broth if using half and half milk) and simmer for 6 minutes, add more broth as needed.
6. add broccoli and carrots, heat through, sprinkle with spring onions.
7. garnish with parsley or cilantro and serve immediately.
|
|