Chicken Primavera
Bountiful and bright, Chicken Primavera is packed with Spring greens and has dropped the traditional pasta in chicken breast flavours.
Servings: 4 people
Ingredients
- 2 tbsp This is an affiliate link.olive oil
- 4 chicken breasts split in half lengthwise
- Salt and pepper
- 1 tbsp butter
- 2 cloves garlic
- 1 tbsp flour heaped
- 375ml / 1½ cup This is an affiliate link.chicken stock
- 250ml / 1 cup double / heavy cream or single / light cream (or soya cream)
- 100g / 4 oz asparagus
- 80g / 1/2 cup green peas frozen
- 1 lemon zest only
- 50g / 1/2 cup This is an affiliate link.Parmesan cheese
- 100g / 3½ oz fresh spinach
- 4-5 basil leaves
- Salt to taste
Instructions
- Slice chicken breasts lengthwise, salt and pepper and brown on both sides in olive oil on medium heat until golden. Remove to a plate. (At this point chicken will not be cooked all the way through.)
- To the same pan add the butter and let it melt, then add the minced garlic and cook over low heat for 30 seconds, sprinkle the flour all over and stir to combine with the fat, cook while stirring for a minutes, then deglaze with the chicken stock, bring to a simmer.
- Add the double cream, asparagus, frozen green peas, lemon zest and bring the chicken breasts along with the juices that collected at the bottom of the plate back to the pan, simmer for 5-7 minutes, then stir in the parmesan cheese and allow it to blend into the sauce, then add the spinach and sliced basil, cover with a lid for a couple of minutes for the spinach to wilt, then uncover and gently stir the sauce. Serve with rice or orzo.
Nutrition
Calories: 686kcal | Carbohydrates: 15g | Protein: 60g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 235mg | Sodium: 7637mg | Potassium: 1295mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3893IU | Vitamin C: 35mg | Calcium: 255mg | Iron: 3mg