Chicken in a Light Cream Sauce with Rice and Broccoli


Something I realized during my planning session for this week was that I have never actually posted about this recipe, which is one of our favourite last minute meals.  My husband tells me it reminds him of the sauce in a prawn cocktail, but having a severe seafood allergy, I wouldn’t know.  What I do know is the kids devour it and it’s a sinch to throw together using pantry staples, so if we are in a hurry or late home one night, I know I probably have everything on hand to make this dish before the kids fall asleep.  So, just picture some green shallots sprinkled over the top of the chicken in this picture (because my husband tells me it looks anaemic).  It was a last-minute, totally unplanned photo, so be forgiving.

Chicken in a Light Cream Sauce with Rice and Broccoli

Serves:  4 – 6


1 tsp Olive Oil

4 – 6 Skinless, Boneless Chicken Breasts

2 – 3 Cloves of Garlic, minced (according to your tastes)

2 Cups Low Sodium Chicken Stock

1/4 Cup White Wine or Low Sodium Chicken Stock

1 1/2 Cups Cream (sauce will not thicken much if you use Lite Cream)

1 tsp White Sugar


Heat oil in a large non-stick fry pan at med-high heat.

Place chicken and garlic in the pan.

Add chicken stocki.

Keep simmering and turning chicken until broth has almost completely evaporated.

Once the sauce has almost completely evaporated, remove the chicken and set aside on a plate.

Pour wine or stock into the pan and stir to deglaze.

Slowly whisk in cream and sugar.

Return chicken to the pan and heat gently in the sauce.

When the chicken has cooked through serve with rice and broccoli.


Broccoli to serve 4 – 6 People

Basmati Rice to Serve


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