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Chicken Primavera

Chef.Foodie's picture
Ingredients
  Chicken breasts 1 1⁄2 Pound, split, boned, and skinned (1 Large Or 2 Small)
  Salt To Taste
  White pepper To Taste
  All purpose flour 1 Teaspoon
  Butter/Margarine 2 Tablespoon
  Mushrooms 1⁄4 Pound, sliced
  Shallots 2 , finely chopped (0.25 Cup)
  Dry tarragon 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Thin prosciutto slices 2 Ounce, cut in 1/2-inch- wide strips
  Carrot 1 Medium, cut in 3-inch-long julienne strips
  Dry white wine 1⁄2 Cup (8 tbs)
  Frozen peas 1⁄4 Cup (4 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
Directions

Sprinkle chicken on all sides with salt and pepper; dust with flour.
Melt butter in a wide frying pan over medium-high heat.
Add chicken and cook, turning as needed, until golden on all sides; remove from pan.
Add mushrooms to pan and cook until lightly browned (about 5 minutes); stir in shallots.
Return chicken to pan.
Sprinkle with tarragon, nutmeg, and prosciutto; add carrot strips around chicken.
Pour in wine.
Cover, reduce heat, and simmer until chicken is no longer pink when slashed in thickest part (12 to 15 minutes).
Remove chicken from pan with a slotted spoon; keep warm.
Add peas, asparagus (if used), and cream to pan.
Bring to a boil over high heat; boil, stirring often, until sauce is slightly thickened (about 3 minutes).
Spoon over chicken and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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