This dish is so flavorful and colorful, it’s hard to wait for it to be plated. The broccoli and sun-dried tomatoes are the perfect partner for the juicy and tender chicken. It quickly became a frequently requested dinner at our house. And did I mention is includes bacon? 😉
Turmeric Chicken with Broccoli
Servings
4
servingsPrep time
45
minutesCooking time
15
minutesIngredients
1 lb chicken breast
1 clove garlic
1 teaspoon ground paprika
⅓ teaspoon cayenne pepper (optional)
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
12 oz broccoli florets
¾ cup chicken stock
½ cup heavy cream
1 tablespoon flour
2 tablespoon sliced sun-dried tomatoes
2 tablespoon bacon bits
1 tablespoon italian parsley
Directions
- In a small bowl, mix all the dry spices (salt, pepper, turmeric, paprika and cayenne pepper). Drizzle the chicken breast with a tablespoon olive oil and sprinkle with the spices and mined garlic. Set aside to marinate for about 30 minutes.
- In the meantime, you’re going to steam the broccoli. You can use a steamer basket or a regular pot. Pour about 3 inches of water into the pot and bring to a boil. Either place your broccoli in the steamer basket or directly in the water. Cook for 3-4 minutes. Strain the broccoli, run cold water over it and set aside.
- In a medium/large pan, melt the butter and fry the chicken breast over medium heat for about 3 minutes on each side. Pour in hot chicken stock and cook covered for about 5 minutes.
- In a small bowl, mix heavy cream and 1 tablespoon flour. Add about 5 tablespoon of the hot chicken stock from your pot ( 1 tablespoon at a time). Mix until well combined and return to pot. Cook chicken for an additional 4 minutes. Add tomatoes into the sauce, stir and cook for another 4 minutes. If you’re more comfortable using a termometer for the chicken, you’re looking for 165 degrees F).
- When your chicken is fully cooked, add broccoli into the pan and sprinkle everything with bacon and parsley.
- Enjoy!
Leave a Reply