Chicken And Carrots With Lemon Butter Sauce Recipe

Name: Chicken And Carrots With Lemon Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 4 (6-ounce) skinless, boneless chicken breast halves; 3/4 teaspoon kosher salt, divided; 3/8 teaspoon freshly ground black pepper, divided; 12 ounces (1/2-inch-thick) diagonally cut peeled carrot (about 2 cups); 3 tablespoons minced shallots; 1 tablespoon chopped fresh thyme; 1/2 cup dry white wine; 1 cup unsalted chicken stock; 2 tablespoons unsalted butter; 2 tablespoons chopped fresh flat-leaf parsley; 1 1/2 teaspoons fresh lemon juice

Servings: persons

1 tablespoon canola oil
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
12 ounces (1/2-inch-thick) diagonally cut peeled carrot (about 2 cups)
3 tablespoons minced shallots
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
1 cup unsalted chicken stock
2 tablespoons unsalted butter
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons fresh lemon juice

1
Preheat oven to 400u00b0.
2
Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan. Cook 4 minutes or until browned on one side. Turn over; place pan in oven. Bake at 400u00b0 for 8 minutes or until a thermometer registers 160u00b0. Remove chicken from pan; keep warm.
3
While chicken cooks, arrange the carrots in a vegetable steamer; steam 7 minutes or until tender. Remove from steamer; sprinkle with 1/4 teaspoon salt.
4
Return skillet to medium-high heat. Add shallots and thyme; saute 1 minute. Add wine. Bring to a boil; cook until reduced by half. Add stock. Bring to a boil, and cook 5 minutes or until reduced to 1/3 cup. Reduce heat to low. Add butter, stirring constantly with a whisk until butter melts. Remove from heat. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, parsley, and juice, stirring with a whisk. Divide carrots evenly among 4 plates; top with chicken. Spoon sauce over chicken and carrots.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon canola oil, 4 (6-ounce) skinless, boneless chicken breast halves, 3/4 teaspoon kosher salt, divided, 3/8 teaspoon freshly ground black pepper, divided, and more.

Yes, Chicken And Carrots With Lemon Butter Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken And Carrots With Lemon Butter Sauce

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