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.

Rigatoni pasta with chicken

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