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Creamy Chicken with Rosemary and Ginger

Creamy Chicken with Rosemary and Ginger
Celebrate the holiday season with a taste of Sweden in this hearty chicken dish. Rich crème fraiche pairs beautifully with the spicy warmth of ginger and the piney flavor of rosemary. Served alongside potatoes or rice and a selection of steamed vegetables, this recipe makes for a satisfying and flavorful winter meal.
Ingredients
  • 1.3 lbs (600 g) boneless skinless chicken breasts
  • 1 cup (240 ml) Christmas must (or substitute with white wine)
  • 1 cup (240 ml) crème fraiche
  • 2 tbsp (30 g) butter
  • 2 tbsp (30 g) all-purpose flour
  • 1 tsp (5 ml) salt
  • 2 tsp (10 ml) black pepper
  • 1 tsp (5 ml) dried rosemary
  • 1 tsp (5 ml) ground ginger
  • ½ tsp (2.5 ml) soy sauce
  • 1 chicken broth cube
Instructions

1. Preheat your oven to 350°F (175°C).

2. Clean and halve the chicken breasts lengthwise then season with salt and pepper.

3. Dredge the chicken in flour shaking off excess.

4. In a large saucepan combine the crème fraiche Christmas must chicken broth cube ginger rosemary and soy sauce.

5. Bring the mixture to a boil then reduce the heat and let simmer for a few minutes.

6. In a separate pan melt 2 tablespoons (30g) of butter over medium heat.

7. Add the floured chicken and cook until browned on both sides.

8. Transfer the chicken to the saucepan with the creamy sauce.

9. Let the chicken simmer in the sauce for about 10 minutes or until cooked through.

10. Serve hot garnished with rosemary and lingonberries.

11. Accompany with boiled potatoes or rice and steamed vegetables like Brussels sprouts broccoli and green beans.

Tools
  • oven
  • saucepan
  • frying pan
  • whisk
  • cutting board
  • knife
  • measuring cups
  • measuring spoons

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