Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Breast In Rich Cream Sauce
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- #88379
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 pounds boneless, skinless chicken breast halves
2 tablespoons olive oil
2 tablespoons butter
2 medium onions, chopped
3 carrots, sliced 1/4" rounds
1/4 cup sherry
1 cup dry white wine
2 teaspoons dried tarragon
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup cream
1 egg yolk
1 tablespoon flour
2 tablespoons butter
1/4 pound mushrooms, sliced
directions
Brown chicken in Dutch oven pan with oil and butter. Remove chicken and put onions and carrots into pan and saute in the drippings, stirring for 5 minutes. Return chicken to pan.
Add sherry, wine, tarragon, salt, and pepper. Bring to boil; reduce heat to low. Simmer for 30 minutes. Remove chicken to warm platter (keep warm). Remove vegetables; place in center of chicken platter. Use drippings from chicken to make cream sauce.
In a small bowl, mix cream, egg yolk, and flour with wire whisk. Stir cream mix into pan drippings. Bring to boil until sauce thickens (5-7 minutes).
Saute mushrooms in butter until tender.
Pour sauce over chicken and sprinkle with mushrooms.
added by
smox1
nutrition data
462 calories, 25 grams fat, 12 grams carbohydrates, 38 grams protein per serving. This recipe is low in carbs.
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