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Tangy and Creamy Chicken & Broccoli Sauce

February 12, 2016

 

 

 

So, we have conquered the world of gnocchi-making (see carrot-gnocchi recipe).

 

Now, the next-best-thing is to make a sauce that complements the sweet and warmth of carrot-gnocchi.

 

Let's get to it!

 

This recipes yields 4 servings.

 

 

Ingredients:

 

1 tablespoon of olive oil (for sauteing)

 

600 gr. of chicken breast cut into thin strips

 

1 leek sliced and clean

 

1 head of fresh broccoli (chopped into mouth-size pieces)

 

1/2 cup of sour cream

 

1 1/2 tablespoon of grain mustard

 

1/2 tablespoon of Dijon mustard

 

1/2 cup of orage juice

 

1/2 cup of pine nuts (toasted)

 

Salt & Pepper to taste

 

 

Directions: 

 

1. In a skillet, sautee: leeks and chicken until cooked thoroughly. 

 

2. In the meantime, blench the broccoli for 2 minutes and drain, keep aside.

 

3. Once the chicken is completely cooked, turn off the heat, add: the broccoli, orange juice, mustards, sour cream, salt and pepper. Mix well and serve warm on top of the delicious gnocchis, sprinkle with the toasted pine nuts.

 

 

Tips:

 

1. Instead of fresh broccoli, frozen is an option, but then skip blenching.

 

2. If you are not to fond of leeks, a yellow onion works too.

 

 

Enjoy!

 

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