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Lemony Chicken and Carrots Recipe

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This recipe for Lemony Chicken and Carrots is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T EVOO
4-6 oz. chicken breasts (pounded)
Salt and pepper
2 cups diagonally cut carrots
2 T. minced shallots
1 T. chopped fresh thyme
1/2 c. dry white wine
1 c. unsalted chicken stock
2 T. butter
2 T. chopped fresh flat-leaf parsley
1 1/2 t. fresh lemon juice
Directions:
Directions:
Preheat oven to 400º

Heat a large oven proof skillet over medium-high heat. Add oil to pan. Add chicken to pan and sprinkle with salt and pepper. Cook 4 minutes. Turn over, sprinkle with salt and pepper; place pan in oven and cook for 8 minutes. Remove chicken and keep warm.

While chicken cooks, steam carrots for 7 minutes and sprinkle with salt.

Return skillet to medium-high heat. Add onions and thyme and sauté 1 minute. Add wine; bring to a boil and cook until reduced by half. Add stock; bring to a boil and cook 5 minutes. Reduce heat to low; add butter, stirring constantly with a whisk until butter melts. Remove from heat; add 1/2 t. salt, 1/8 t. pepper, parsley and juice, stirring with a whisk.

Divide carrots among 4 plates; top with chicken and spoon over sauce.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I cook my chicken this way for almost all of my dishes. Sear in the pan and pop in the oven.

 

 

 

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