Chicken Potato Cream (Print Version)
# Ingredients:
01 -
1 1/2 pounds of chicken breast, diced into pieces.
02 -
1 pound (16 oz) of small gold or red potatoes.
03 -
2 cups of fresh broccoli, cut into florets.
04 -
2 tablespoons of softened butter.
05 -
2 minced garlic cloves.
06 -
Half of a white onion, finely chopped.
07 -
1 cup of Monterey Jack cheese, grated.
08 -
1 tablespoon Cajun spice for chicken.
09 -
1 tablespoon Montreal steak spice for potatoes.
10 -
4 tablespoons of butter for the creamy sauce.
11 -
1 tablespoon of finely minced garlic for the sauce.
12 -
1/2 cup of dry white wine.
13 -
2 cups heavy whipping cream.
14 -
Around 2/3 cup grated parmesan cheese.
15 -
Salt and black pepper, as needed.
16 -
Cooking oil or olive oil.
# Instructions:
01 -
Turn your oven on to 400°F. Spray a 9x13 pan lightly with oil or non-stick spray.
02 -
First, boil potatoes until fork-tender. Let them rest to cool. In the same pot, boil broccoli for two minutes. Drain them, then pat dry. Smash potatoes and toss them with oil and spices. Bake until they turn crispy.
03 -
Cook spiced-up chicken cubes in some oil on medium-low heat. Add butter along with the onion and garlic until the chicken’s cooked through. Place it all into your greased pan.
04 -
In the same skillet, heat butter and garlic together. Mix in wine and let it cook down. Slowly pour in cream and simmer until it thickens up. Toss in parmesan and season to your taste.
05 -
Combine the baked veggies and cooked chicken in the pan. Sprinkle with cheese and pour that creamy sauce over everything. Put it in the oven for about 15 minutes until bubbly.
# Notes:
01 -
Swap white wine for a mix of chicken broth and a splash of lemon juice.
02 -
For a lighter sauce, half-and-half can replace heavy cream.
03 -
Seasoning blends are flexible—use what you like most.