Boneless chicken breasts can be included in unlimited recipes like fried, broiled, lemon pepper baked, Mexican recipes and many other. Yet, sometimes I get stuck and keep repeating the same recipe over and over when it comes to boneless chicken. It is easy but sometimes impossible to feel like let me make something new today with it. I think it is mostly out of laziness! So, what if I can make the same preparation, marination and edit it at the end to make two different delicious chicken dishes at once. I would go with that. So, it will be one dish for today and one for tomorrow and save a lot of time. I will use today the boneless chicken breast to make chicken with vegetables and cream sauce that can go perfectly with cooked rice and also chicken pot pie.
Two in one Ingredients
- 6 bonesless chicken breasts
- 1/2 cup yogurt
- 1/2 tomato
- 2 minced garlic cloves
- 1 teaspoon paprika
- 1/2 cup carrots and peas
- 1 cup mushrooms
- 1 cup cream
- 1 lime juice
- 1 teaspoon 7 spices or any other chicken spices
- 2 tablespoons chopped parsley
- olive oil
- salt and pepper
- 1/2 sheet of a puff pastry
- 1 beaten egg
Wash the chicken strips, pat them with a paper towel. Then slice the chicken into medium strips. Also, do not forget to remove the fat if any.
In a kitchen machine, mix the marination mixture: onion, lime juice, yogurt, spices, 2 tablespoons olive oil, garlic, chopped parsley and 1/2 a tomato. That will make the marination mix to be poured over the chicken. Best to keep it marinated for at least 1 hour.
In a large hot pan, add some olive oil (3 tablespoons), add the chicken to brown them a bit. Then add the mushrooms, peas and carrots as well as the cream. Add salt and pepper to taste. Cook and simmer down for 30 minutes.
Now comes the editing:
For chicken with cream sauce, you can eat it as above when done, however it will be way more delicious, if you put the pan in the oven at broil after being sprinkled with some parmesan cheese. It will be golden and tasty.
For the chicken pot pie, get some of the chicken with the sauce and veggies in a small over bowl, put the puff pastry on the top. Brush it with some beaten eggs for color. Make a hole in the middle of the puff pastry. At 400 degrees oven, bake until golden color is there. It takes about 15 minutes.