s CHICKEN AND CARROTS WITH LEMON BUTTER SAUCE ***
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s CHICKEN AND CARROTS WITH LEMON BUTTER SAUCE ***
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Ingredients
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Instructions *** 8-12-18 good but nothing special *** Hands-on Time 32 Mins Total Time 32 Mins Yield Serves 4 (serving size: 1 breast half, about 1/2 cup carrots, and about 2 tablespoons sauce) ROBIN BASHINSKY November 2015 RECIPE BY COOKING LIGHT Stir in the butter with a whisk or wooden spoon, shaking the pan as it melts to help the sauce emulsify. For the best sauce-to-bird ratio, cut the chicken into slices before finishing the dish with the sauce. Ingredients 1 tablespoon canola oil 4 (6-ounce) skinless, boneless chicken breast halves 3/4 teaspoon kosher salt, divided 3/8 teaspoon freshly ground black pepper, divided 12 ounces (1/2-inch-thick) diagonally cut peeled carrot (about 2 cups) 3 tablespoons minced shallots 1 tablespoon chopped fresh thyme 1/2 cup dry white wine 1 cup unsalted chicken stock 2 tablespoons unsalted butter 2 tablespoons chopped fresh flat-leaf parsley 1 1/2 teaspoons fresh lemon juice Nutritional Information How to Make It Step 1 Preheat oven to 400°. Step 2 Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan. Cook 4 minutes or until browned on one side. Turn over; place pan in oven. Bake at 400° for 8 minutes or until a thermometer registers 160°. Remove chicken from pan; keep warm. Step 3 While chicken cooks, arrange the carrots in a vegetable steamer; steam 7 minutes or until tender. Remove from steamer; sprinkle with 1/4 teaspoon salt. Step 4 Return skillet to medium-high heat. Add shallots and thyme; sauté 1 minute. Add wine. Bring to a boil; cook until reduced by half. Add stock. Bring to a boil, and cook 5 minutes or until reduced to 1/3 cup. Reduce heat to low. Add butter, stirring constantly with a whisk until butter melts. Remove from heat. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, parsley, and juice, stirring with a whisk. Divide carrots evenly among 4 plates; top with chicken. Spoon sauce over chicken and carrots. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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