Country Chicken Breasts
Makes 6 servings
- 1 cup carrots thinly sliced
- 2 tablespoons butter or margarine
- 1/4 cup green onions sliced
- 2 tablespoons flour
- 1 1/2 cups chicken broth or bouillon
- 1/2 cup whipped cream
- 2 tablespoons sherry
- 1/8 teaspoon black pepper
- 6 chicken breasts boneless
- 2 ounces ham cooked, cut in thin strips
In a 10-inch skillet over medium heat, sauté carrots in butter or margarine for 5 minutes or until crisp-tender. Add green onions and sauté for 30 seconds or until limp.
Sprinkle flour over vegetables and stir until blended. Add broth or bouillon, cream, sherry and pepper. Stirring, bring to a boil and boil for 5 minutes or until thickened and slightly reduced.
Remove skin from chicken breasts. Place chicken in skillet. Reduce heat to low, cover and simmer for 5 minutes. Turn chicken over; cover and cook 3 to 5 minutes longer or until firm in the thickest part and no longer pink in the center.
Transfer chicken to a warm platter; cover with some of the sauce. Garnish with ham and serve remaining sauce separately.
To support the blog, check out the HBHW eBooks available on Amazon. Thank you!
Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.