Chicken Bonne Femme
|Boneless chicken breast||4|
|Salt||1 1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Dried thyme||1 1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Baby carrots||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
1. Season chicken with salt and pepper and half of thyme. In a large frying pan, melt butter over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes. Remove from pan.
2. Add carrots and onions to pan and cook, stirring often, until pale golden, about 8 minutes. Stir in flour and cook 1 minute. Stir in wine, broth, and remaining thyme. Return chicken to pan.
3. Cover and cook over medium-low heat until chicken is white near bone and vegetables are tender, about 20 minutes.
4. Stir in peas, cream, and sherry. Simmer, uncovered, 5 minutes. Season with additional salt and pepper to taste and serve.