Carrots And Chicken Amandine
|Vegetable oil||25 Milliliter (2 Tablespoon)|
|Butter||15 Milliliter (1 Tablespoon)|
|Chicken thighs||2 Pound|
|Carrots||4 , thinly sliced|
|Sliced almonds||3⁄4 Cup (12 tbs)|
|Ground pepper||1 Pinch|
In heavy skillet, heat together oil and butter; cook chicken thighs, turning once or twice, for about 12 minutes or until lightly browned.
Stir in carrots and almonds; cover and cook over low heat for about 15 minutes or until chicken is tender.
Uncover, turn chicken and cook for 5 to 10 minutes longer or until chicken is slightly crispy and almonds are lightly browned.
Chicken is done when juices run clear when thick part of thigh is pierced with fork and meat is no longer pink.
Sprinkle with paprika and pepper.