Creamy Chicken & Carrots

March 15, 2009

Hi Gang.  don’t forget that my hubby loves carrots and refuses to give them up even those they are a starchy vegetable.  They do not affect him nearly the way they other root veggies do.  So, keep that in mind.  If you can’t do carrots or dairy you might want to skip this recipe.  That being said, this is one of those recipes that I just throw together and do not measure.  I used to make this with the addition of potatoes and this is almost as good.  My family loves it.  It’s definitely a rich dish that you would not want to have everyday but it is wonderful comfort food that would be great for company.

4  Boneless/Skinless Chicken Breasts cut into large cubes

5 large carrots or more depending on your tastes cut into 1/2″ cubes

1 large onion cut into large cubes

1/4 cup butter

3/4 cup heavy cream

Salt & Pepper to taste

If your chicken is thawed, cook chicken in butter.  If your chicken is not thawed as mine usually isn’t, put in deep fry pan and cover with a lid.  Cook on medium heat until the chicken is mostly thawed.  Remove the chicken and cut into large cubes.  Return to pan and let moisture evaporate, the chicken will probably be thawed by now.  Add the butter and continue to cook the chicken, add the onion and carrots.  Season with salt and pepper.  Give it a stir and cover with a lid.  Continue to cook and stir occasionally until the carrots are tender.  At this point you will remove the lid and add the cream.  Cook for an additional 5 minutes or so until the cream is thickened.  I usually serve this with steamed broccoli.  Enjoy!

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