Finely chop the meat with the onion, garlic and spices. Make meat balls that are passed through flour and fry in a hot oil. When they are ready, put them on absorbent paper to drain the excess oil.
Prepare the sauce: put the flour in a bowl to brown a little over low heat, add oil until you get a stronger composition than pancakes, then add warm milk and sour cream left for cooking at room temperature until get the desired consistency of the sauce. Put the meatballs in the ready sauce, put them on the fire and set them aside.
The preparation is served hot, possibly with polenta.
The best tricks to prepare this chicken in a pan in white sauce
What ingredients can be replaced in this creamy artichoke chicken recipe?
I made this recipe with tender chicken breast. But you can easily do it with boned chicken legs or even with turkey meat.
In fact, you can do it even with meatballs. Beef or chicken, both will be delicious in the creamy sauce.
If you want to make it super low-carb, you can omit dried tomatoes. But they add a touch of umami to the dish and a splash of color on the plate.
Also, feel free to play with the flavors of the greens. I really like parsley in this recipe for pan-fried chicken breast in white sauce, but you can use any fresh greens you like. Fresh oregano or thyme are delicious in combination with delicious chicken, artichokes and sun-dried tomatoes.
For an even more intense aroma in combination with artichokes, you can add seedless capers or green olives. Even a few pieces of anchovy fit perfectly
How to make this creamy chicken with Paleo and Whole30 artichokes
With a few simple tricks, you can adapt this chicken keto recipe with artichokes in white sauce, to make it friendly in Paleo or Whole30 diets.
First, skip the dairy. Replace cream cheese with almond, cashew or coconut milk.
To do this, combine 1 ½ cup of your favorite vegetable milk with 1 ½ tablespoon of gluten-free flour in a small bowl. Mix them well until the flour is completely incorporated and they are no longer lumpy.
Make sure the gluten-free flour is suitable for the Palo and Whole30 diets. You can also use tapioca or arorut flour, both of which are grain-free and approved in these diets.
Add this mixture to the sauce (instead of cream cheese), and let it cook over low heat for a few minutes to thicken. In 2-3 minutes it should turn into a creamy sauce.
This way you have obtained a super easy to make sauce, without dairy, creamy, for the chicken recipe with artichokes in white sauce.
How can this chicken with artichokes in white sauce be served?
This recipe for pan-fried chicken breast in white sauce with artichokes and sun-dried tomatoes can be easily served with your favorite vegetables. If you are not on a low-carb diet, it is delicious with these Baked Crushed Potatoes with Garlic and Parmesan.
Other low-carb recipes that can be served with this artichoke chicken in white sauce:
That was today's recipe, dear ones! It's time to start cooking this pan-fried chicken breast recipe in white sauce with artichokes and sun-dried tomatoes.
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Baked meatballs in mustard sauce
Who doesn't like meatballs ?! But if we improve them and make meatballs in the oven in mustard sauce, they will definitely be rainbow on the palate.
We always aim to eat as healthy as possible, but it doesn't seem to work out every time as we set out to do and we get rid of our heart's desire.
This is what happens every time, I propose to eat more balanced, healthier, fat-free or sugar-free from tomorrow, but I don't know how almost every time the account at home does not match the one at the fair!
Today a friend asked me to make some meatballs and being quite warm outside, for a limited time I said that the only viable option to finish them in time and get rid of the heat and smell is to put them in the oven and I did well! The allotted time has been halved, the smell in the house almost non-existent, where we add that they do not have any gram of extra fat compared to the fat that is normally found in meat.
But as the calculation doesn't quite fit the order, I had a few left that I directly improved with a mustard sauce and served with some spicy potatoes, also baked.
Mustard sauce is based on the white & # 8211 Bechamel sauce, a recipe you can find here. And it is the one that underlies many white sauces.
So I invite you to stay by the list of ingredients, but also the simple way of preparation.
For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.
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Ingredients for meatballs:
- 700 g minced pork
- 100 g breadcrumbs
- 2 medium eggs
- 3-4 cloves of garlic
- 1 small red or yellow onion
- 1 bunch of parsley
- Salt and pepper to taste
Mustard Sauce Ingredients:
- 20 g white flour
- 30 g butter with 82% fat
- 250 ml milk with 3.5% fat
- 1/2 teaspoon salt
- 1 tablespoon of classic mustard
- 1 tablespoon mustard with mustard seeds
- 1 knife tip grated nutmeg
- 100 ml cooking cream with at least 32% fat
Preparation for meatballs:
Preheat the oven to 230 degrees.
Peel the garlic and pass it through the garlic press or chop it very finely.
Put the minced meat in a bowl over which we put the rest of the ingredients. Mix well until smooth.
We slice 20-25 meatballs and make balls into them. Put them on a tray lined with baking paper and put them in the oven for 15-16 minutes or until lightly browned.
Preparation for mustard sauce:
In a saucepan over low heat, melt the butter and add the flour, mix until incorporated and continue to cook for 2 minutes, stirring constantly.
Add the salt and gradually pour the milk, stirring in one without stopping until it thickens and finish all the milk. Then we put the cream.
We put both types of mustard and set aside. The sauce will have to be quite light, because they will also absorb the meatballs.
We put the meatballs in the sauce, bring to a boil and they are ready to serve. Good job and good appetite!
Meatballs with white sauce
A delicious recipe that I took from Cheerful Chefs and which I will prepare from now on quite often because I liked it a lot, more than the meatball version in tomato sauce.
500 gr minced meat (I put beef but also a piece of smoked bacon, minced you can also put pork, chicken)
slice of bread
green onion & # 8211 2-3
For the sauce (Bechamel sauce)
500 ml of milk
2 tablespoons flour
a little nutmeg
40 gr butter
100 ml sour cream
2 tablespoons lemon juice
cow's milk (I also put some cheese)
Peeled and washed onions, cut into rounds and cook for two minutes in oil. Peel a squash, grate it and squeeze the juice. Soak the bread in cold milk and then squeeze it well in your hand.
Mix in a bowl the minced meat, chopped bacon, green parsley, oiled onion, potato, eggs and mix well. Let cool for 10-15 minutes then with wet hands form meatballs that you pass through the flour then fry them on both sides until they are nicely browned.
Leave them in a warm place and prepare the sauce.
Melt the butter in a bowl, add the flour and mix and cook for 2-3 minutes.
Gradually add the milk, little by little, so that it does not form lumps and let it boil over low heat, stirring constantly until it thickens. Season with salt, pepper and nutmeg. Add sour cream.
In a heat-resistant bowl greased with butter, place the meatballs, put pieces of cheese and pour the Bechamel sauce.
Put the dish in the oven (preheated oven) for 20 minutes, remove the dish, put the lemon juice and chopped green parsley and put back in the oven for 10 minutes.
German meatballs in mustard and cream sauce
Meatballs in mustard and sour cream sauce, step by step recipe. German meatball recipe with mustard sauce and cream. Other marinated meatballs, frikadelle with mustard sauce.
Do you like meatballs? And me, and especially when it comes to some marinated meatballs (click on the recipe link), can hardly distract the salivary glands from actually making their head. Meatballs seem to me such a simple dish and so irresistibly delicious. My proposal today is a quick and very tasty dish, good to share with the whole family. I discovered it a long, long time ago in my childhood full of lustful dreams, when among "Captain Grant's Children" and "Cherries" made their place in my list of readings and other books, such as "Viennese Cuisine" by Rose- Marie Postole.
This book was a small one. Rather a booklet, which I read a few times from cover to cover, at a time when I didn't have much access to many and varied dishes. I was somehow tired of the papillae and the eyes of the mind, which worked together in such a way that I managed to be perfectly aware of the taste and aroma of the dishes I was reading about. Until then, it wasn't bad. It seems that I have developed a quality that is still useful to me today, that of appreciating the taste of dishes that I only imagine or read about, without tasting them physically.
I was somewhat disappointed by the small number of pages in Rose-Marie's book. I repeated it again enough to realize that the Austrians really like mustard sauce. They make a kind of creamy sauce, velvety with cream and not thickened with flour, like the sauces I was used to.
A few years later, I happened to have a contract in Germany, in Baden-Württemberg. There, you see, I came across the same delicious mustard sauce I had discovered in Rose-Marie's book, only now it was accompanied by a kind of meatballs, which the Germans called "Frikadelle".