👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Remove chicken from the pan and set aside.

   💡 プロのコツ: Don't overcrowd the pan; cook chicken in batches if necessary.
2. 2

   Add butter to the same pan. Add the diced onion, carrots, and cook until softened, about 5 minutes.

3. 3

   Add the minced garlic, broccoli florets, and sliced mushrooms. Cook for another 5-7 minutes until vegetables are tender-crisp.

4. 4

   Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly.

5. 5

   Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce thickens slightly.

   💡 プロのコツ: Use hot broth to help create a smooth sauce.
6. 6

   Stir in the heavy cream. Season with salt and pepper to taste. Return the cooked chicken to the pan and stir to coat with the creamy sauce. Heat through for a few minutes.

   💡 プロのコツ: Simmer gently to avoid curdling the cream.
7. 7

   Serve hot, garnished with fresh chopped parsley. This dish pairs well with rice, mashed potatoes, or crusty bread.

   💡 プロのコツ: A sprinkle of grated Parmesan cheese can also be added.