Gayle’s Chicken with Carrots & Wine Sauce
Yield: about 4 servings
Originally adapted from Pillsbury Kitchens’ Family Cookbook
I updated this to use cream and mushrooms instead of cream of mushroom soup.
- 1-1½lb boneless chicken breast halves
- 8oz carrots or baby carrots, peeled and cut to 2 in pieces
- 8oz mushrooms, sliced
- 8oz heavy cream
- 2oz white wine
- 1heaping tsp Better than Bouillon, chicken
- 4TBS butter, divided
- 1TBS oil
Trim breasts of any fat or cartilage. If breasts are large, halve diagonally (can do this anyway). Season breasts with salt and pepper.
If the carrots are fresh, microwave in a covered dish with 1 TBS water for 2 minutes.
Heat frying pan over medium high heat. Add butter. When butter stops sizzling, add mushrooms and saute for 6 to 8 minutes until browned. Remove to dish and set aside.
Add 1 TBS oil to pan and heat for 30 seconds. Add chicken to pan. Move pieces around to coat bottom with oil. Fry on first side until light to medium brown, 3 to 5 minutes. Turn chicken over and continue to fry for 2 to 3 minutes.
Add heavy cream, wine and Better than Bouillon. Stir in center of pan, between chicken pieces to mix in Better than Bouillon. Season well with black pepper.
Return the mushrooms and carrots to the pan and mix everything to evenly distribute. Carrots should be in sauce, but not under chicken. As sauce starts to boil, reduce heat to simmer. Cover, cook for 8 to 10 minutes. Should be bubbling, but not boiling hard.
Check thickest piece of chicken with instant read thermometer for > 152°F. (Or pull one of the breasts from the pan, cut almost in half and check for doneness. Should not be any pink in center.)
Remove breasts to a serving dish and set aside.
If necessary, increase heat and reduce cream sauce to desired thickness. Taste and adjust seasoning.
Pour over breasts.
Serve with rice.