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Carrot chicken
Chicken in Carrot Sauce with Wine
3 carrots
1 large onion
1 large green pepper
1 chicken bouillion cube
1/8 cup cooking sherry (or 1/2 cup white wine)
2 Tbls. olive oil
4 chicken breasts

 

Cook chicken in heated olive oil, until done. Remove chicken to plate.

In heated oil add: sliced carrots, sliced green pepper and sliced onion. Cook until soft.

Remove vegetables and put in blender. Add bouilion disolved in 1/2 cup water and sherry. Blend on high for about 30 seconds.

Put chicken back in skillet, pour carrot over chicken, heat 1 minute and serve with pasta or rice!

Preparation Time: 30 minuts Serves: 4
Recipe Origin: United States
Submitted by:
Mary McKinnely
Oklahoma
United States
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