POULTRY ESSENTIALS CREAMY GARLIC CHICKEN W/VEGGIES

Poultry Essentials Creamy Garlic Chicken w/Veggies image

This is a fairly easy recipe to assemble, and you can have it on the table in about 30 minutes. The flavors of the sauce mixed in with the garlic, give this recipe a rich depth of flavor that makes people think it has been simmering for hours. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Chicken

Number Of Ingredients 23

Ingredients

PLAN/PURCHASE
2 tablespoon(s) olive oil, extra virgin, divided
1 tablespoon(s) sweet butter, unsalted
1 pound(s) chicken breasts, boneless, skinless
1/2 medium yellow onion, diced
2 - 3 clove(s) garlic, minced
4 ounce(s) white or brown button mushrooms, stemmed and sliced
1 cup(s) cream
1 cup(s) chicken stock, not broth
1 tablespoon(s) flour, all-purpose variety
1/2 cup(s) peas, frozen will be fine
1/2 cup(s) carrots, small dice
1/2 teaspoon(s) paprika
1/2 teaspoon(s) cumin
1/4 teaspoon(s) white pepper, freshly ground
1 pinch(es) cayenne pepper
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
ADDITIONAL ITEMS
- rice, for serving
OPTIONAL ITEMS
- freshly-baked crusty bread
- a simple side salad

Steps:

PREP/PREPARE
Gather your Ingredients (mise en place).
Cut up the chicken into bite size pieces.
Add 1 tablespoon of oil to a skillet over medium heat, and then add the chicken.
Cook until the chicken is cooked though, and no longer pink, about 6 - 8 minutes.
Chef's Note: While the chicken is cooking, sprinkle with a bit of salt and pepper.
Remove the chicken from the pan, and reserve.
Add the remaining tablespoon of butter and oil to the pan.
When the foaming subsides, add the chopped onion.
Cook until the onions begin to soften, about 4 - 5 minutes.
Add the garlic, and cook until fragrant, about 60 seconds.
Add the mushrooms, and cook until they begin to soften, about 6 - 8 minutes.
Chef's Tip: If you wish, you can add the mushroom in with the onion, and cook them at the same time. That shaves about 8 minutes off the recipe time.
In a small bowl, whisk the cream and chicken stock together with the flour, and add to the pan.
Chef's Note: If you want to make this dish with a few less calories, you could try substituting the cream, with half & half, or even regular milk. You could even try a can of coconut milk.
Allow to simmer until the sauce begins to thicken, about 3 - 4 minutes.
Add the chicken to the pan; along with the peas, carrots, and the final spices.
Allow to simmer until the chicken is warmed through, and the carrots begin to soften, about 7 - 8 minutes.
Chef's Note: Do a final tasting for proper seasoning.
PLATE/PRESENT
Serve over rice with some crusty bread, and possibly a side salad. Enjoy.
Keep the faith, and keep cooking.