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Chicken And Vegetables

Web20.Chickens's picture
Ingredients
  Skinless boneless chicken breasts/Chicken tenders 1⁄4 Pound (2 Breasts)
  Carrots 16 Ounce (6 Carrots)
  Olive oil 2 Tablespoon
  White wine vinegar/2 tablespoons verjus 1 Tablespoon
  Water 1 Tablespoon
  Olive paste 6 Tablespoon (Olivada, Commercial Or Homemade)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

1. Cut the chicken into 1/2-inch dice. Cut the carrots, on a slight diagonal, into 1/4-inch-thick ovals.
2. Heat the oil over medium-high heat in a large skillet. Add the carrots and chicken and saute, stirring continuously, until the chicken turns opaque, about 2 minutes. Add the vinegar and water, cover, and simmer over low heat until the chicken is cooked through, 5 minutes.
3. Remove the chicken from the heat and stir in the olivada. Mix until the ingredients are thoroughly combined. Season to taste with salt and pepper, and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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