Chicken Steak with Cream and Cardamom Flavor

Amira TrabelsiCuisinier

Ingrédients

• 4 pieces of chicken steak
  4 pieces
• Juice of 1 lemon
  1
• A pinch of salt
  1
• Poivre noir
  1 pinch
• A pinch of ground cardamom
  1
• Beurre
  25 g
• 150 ml fresh cream
  150 ml
• 1 tablespoon of flour
  1 tablespoon
• 1 chicken broth cube
  1
• Juice of 1 lemon
  1
• 1/2 tsp mustard
  0.5 teaspoon
• 2 carrots, sliced
  2 pieces
• 3 zucchinis, sliced
  3 pieces
• Spices: ground cardamom + a pinch of black pepper + salt
  1
• Fluffy white rice for serving
  1

Mesures

1. 1

   First, marinate the chicken with lemon juice, a pinch of black pepper, cardamom, and salt.

   Matériel requis:

   🍳

   Bowl

   5 minutes
2. 2

   Melt the butter over heat and fry the chicken on high heat until browned on both sides.

   Matériel requis:

   Poêle à frire

   10 minutes
3. 3

   Set the browned chicken aside, and in the same pan, add the chopped vegetables and season them with a pinch of cardamom, salt, and black pepper.

   5 minutes
4. 4

   Stir well until they wilt for about 5 minutes, then add the tablespoon of flour, the chicken broth cube, and mustard. Stir them together, then add two cups of hot water. Let them simmer covered on low heat for 10-15 minutes until the vegetables are nearly cooked. Now add the chicken with the vegetables and cream, and let them simmer uncovered until the chicken is cooked and the sauce thickens.

   15 minutes
5. 5

   Adjust the taste as desired by adding salt, cardamom, or a squeeze of lemon.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

Beurrepour 100g

Énergie717 kcal

Protéines0.85 g

Lipides totaux81 g

Glucides0.1 g

Sucres totaux0.1 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques