Chicken with Vegetables and Hazelnuts
Serves 4 #STARFineFoods Ingredients: 400 g chicken breasts 150 g chopped hazelnuts 1 onion 1 green bell pepper 1 red bell pepper 1 small zucchini 1 teaspoon fresh rosemary 400 ml chicken broth A splash of STAR extra virgin olive oil Salt and pepper to taste Instructions:Brown the onion in a deep pan with plenty of extra virgin olive oil.
Add the diced peppers and cook them with the onion. Add the chicken sliced into strips and the diced zucchini and continue cooking, stirring occasionally, until the chicken is golden brown. Season with salt and pepper and add the rosemary.
Add the hazelnuts and chicken broth, cover and cook over medium-low heat for about 15 minutes until the sauce reduces.
If you’d like a thicker sauce, remove some of the hazelnut broth, blend it completely and add it back to the pan. If need be, you can also add a teaspoon of cornstarch.
Ingredients
- 400 g chicken breasts
- 150 g chopped hazelnuts
- 1 onion
- 1 green bell pepper
- 1 red bell pepper
- 1 small zucchini
- 1 teaspoon fresh rosemary
- 400 ml chicken broth
- A splash of STAR extra virgin olive oil
- Salt and pepper to taste
Instructions
Brown the onion in a deep pan with plenty of extra virgin olive oil.
Add the diced peppers and cook them with the onion. Add the chicken sliced into strips and the diced zucchini and continue cooking, stirring occasionally, until the chicken is golden brown. Season with salt and pepper and add the rosemary.
Add the hazelnuts and chicken broth, cover and cook over medium-low heat for about 15 minutes until the sauce reduces.
If you’d like a thicker sauce, remove some of the hazelnut broth, blend it completely and add it back to the pan. If need be, you can also add a teaspoon of cornstarch.
Brown the onion in a deep pan with plenty of extra virgin olive oil.
Add the diced peppers and cook them with the onion. Add the chicken sliced into strips and the diced zucchini and continue cooking, stirring occasionally, until the chicken is golden brown. Season with salt and pepper and add the rosemary.
Add the hazelnuts and chicken broth, cover and cook over medium-low heat for about 15 minutes until the sauce reduces.
If you’d like a thicker sauce, remove some of the hazelnut broth, blend it completely and add it back to the pan. If need be, you can also add a teaspoon of cornstarch.
Total Time: 30 minutes
Serves: 4
