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CHICKEN - PAN FRY - Chicken Breasts with Asparagus and Carrots :]>
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Chicken Breasts with Asparagus and Carrots 60 Minute Gourmet | |
4 | skinless, boneless chicken breasts |
1 to 2 tablespoons | flour |
3 tablespoons | butter |
1 tablespoon | finely chopped shallots |
1/2 cup | dry white wine |
1 tablespoon | tomato paste, (reduce to 1/2 tablespoon) |
1/4 cup | chicken broth |
2 tablespoons | heavy cream |
1. Sprinkle the chicken with salt and pepper. Dredge lightly in flour, shake off excess
2. Heat 2 tablespoons of butter in a skillet. When hot add chicken. Cook about 4 minutes, turn and cook other side until golden brown, about 2 to 4 minutes. Cover and cook until tender, about 4 to 5 more minutes.
3. Transfer chicken to a platter. To the skillet add the shallots. Stir and cook briefly. Add the wine and cook until reduced by half. Add the tomato paste, stir and add the chicken broth. Stir in the cream.
4. Cook carrots in a pan with water until tender. Roast asparagus in 400 degree oven until crisp tender. Heat the remaining tablespoon of butter in a skillet. Add the asparagus and carrots, salt and pepper to taste. Cook just to heat through and coated with butter.
5. Spoon sauce over chicken.
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