{"id":142,"date":"2017-10-17T14:22:37","date_gmt":"2017-10-17T21:22:37","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=142"},"modified":"2023-09-24T23:18:48","modified_gmt":"2023-09-24T23:18:48","slug":"gayles-chicken-with-carrots-wine-sauce","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/10\/17\/gayles-chicken-with-carrots-wine-sauce\/","title":{"rendered":"Gayle\u2019s Chicken with Carrots &amp; Wine Sauce"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: about 4 servings<\/h5>\n<h6 style=\"text-align: center;\">Originally adapted from Pillsbury Kitchens\u2019 Family Cookbook<\/h6>\n<p>I updated this to use cream and mushrooms instead of cream of mushroom soup.<\/p>\n<ul>\n<li><span class=\"quantity\">1-1\u00bd<\/span><span class=\"ingredient-name\">lb boneless chicken breast halves<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz carrots or baby carrots, peeled and cut to 2 in pieces <\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz mushrooms, sliced<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz heavy cream<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">oz white wine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">heaping tsp Better than Bouillon, chicken <\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS butter, divided<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS oil<\/span><\/li>\n<\/ul>\n<p>Trim <strong>breasts<\/strong> of any fat or cartilage. If <strong>breasts<\/strong> are large, halve diagonally (can do this anyway). Season <strong>breasts<\/strong> with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>If the <strong>carrots<\/strong> are fresh, microwave in a covered dish with 1 TBS <strong>water<\/strong> for 2 <strong>minutes.<\/strong><\/p>\n<p>Heat frying pan over medium high heat. Add <strong>butter.<\/strong> When butter stops sizzling, add <strong>mushrooms<\/strong> and saute for 6 to 8 minutes until browned. Remove to dish and set aside.<\/p>\n<p>Add 1 TBS <strong>oil<\/strong> to pan and heat for 30 seconds. Add <strong>chicken<\/strong> to pan. Move pieces around to coat bottom with <strong>oil.<\/strong> Fry on first side until light to medium brown, 3 to 5 minutes. Turn <strong>chicken<\/strong> over and continue to fry for 2 to 3 minutes.<\/p>\n<p>Add <strong>heavy cream, wine<\/strong> and <strong>Better than Bouillon<\/strong>. Stir in center of pan, between <strong>chicken<\/strong> pieces to mix in <strong>Better than Bouillon<\/strong>. Season well with <strong>black pepper.<\/strong><\/p>\n<p>Return the <strong>mushrooms<\/strong> and <strong>carrots<\/strong> to the pan and mix everything to evenly distribute. <strong>Carrots<\/strong> should be in sauce, but not under <strong>chicken.<\/strong> As <strong>sauce<\/strong> starts to boil, reduce heat to simmer. Cover, cook for 8 to 10 minutes.\u00a0 Should be bubbling, but not boiling hard.<\/p>\n<p>Check thickest piece of <strong>chicken<\/strong> with instant read thermometer for &gt; 152\u00b0F. (Or pull one of the breasts from the pan, cut almost in half and check for doneness. Should not be any <strong>pink<\/strong> in center.)<\/p>\n<p>Remove <strong>breasts<\/strong> to a serving dish and set aside.<\/p>\n<p>If necessary, increase heat and reduce <strong>cream sauce<\/strong> to desired thickness. Taste and adjust <strong>seasoning.<\/strong><\/p>\n<p>Pour over <strong>breasts.<\/strong><\/p>\n<p>Serve with rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: about 4 servings Originally adapted from Pillsbury Kitchens\u2019 Family Cookbook I updated this to use cream and mushrooms instead of cream of mushroom soup. 1-1\u00bdlb 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&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/10\/17\/gayles-chicken-with-carrots-wine-sauce\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2426,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[68,74,158,191],"class_list":["post-142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-carrots","tag-chicken","tag-mushrooms","tag-poultry"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/Chicken-w-Wine-Sauce.jpg?fit=627%2C836&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=142"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/142\/revisions"}],"predecessor-version":[{"id":52580,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/142\/revisions\/52580"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2426"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}