Chicken And Vegetables
|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|
|Olive paste||6 Tablespoon (Olivada, Commercial Or Homemade)|
|Freshly ground black pepper||To Taste|
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.