Fettuccine With Clementine Chicken
|Carrots||3 , cut into thin strips|
|Olive oil||1 Tablespoon|
|Boneless, skinless chicken breast halves||4 , cut into thin strips|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Green onions||3 , chopped|
1. Blanch carrots in boiling water until tender-crisp. Refresh under cold water and drain.
2. In a large heavy skillet, melt half of butter with oil over medium heat. Toss chicken with flour, salt and pepper. Cook for 2-3 minutes, or until lightly browned