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Carrot chicken
Chicken in Carrot Sauce with Wine |
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3 carrots
1 large onion
1 large green pepper
1 chicken bouillion cube
1/8 cup cooking sherry (or 1/2 cup white wine)
2 Tbls. olive oil
4 chicken breasts
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Cook chicken in heated olive oil, until done. Remove chicken to plate.
In heated oil add: sliced carrots, sliced green pepper and sliced onion. Cook until soft.
Remove vegetables and put in blender. Add bouilion disolved in 1/2 cup water and sherry. Blend on high for about 30 seconds.
Put chicken back in skillet, pour carrot over chicken, heat 1 minute and serve with pasta or rice!
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Preparation Time: 30 minuts |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Mary McKinnely
Oklahoma
United States |
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| This recipe has been viewed 5156 times. |
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