I mentioned a recipe I cook in a Facebook list thing, and Brandy wanted to know more. So I figured I’d share it here, seeing as it’s super easy and super yummy.
What you need:
1 lb boneless, skinless chicken breasts, cut into strips
1 medium onion, sliced and separated into rings
1 and 1/2 cups baby carrots
1/2 butter, cubed
1 can (15 oz) small whole potatoes, drained
1 cup heavy whipping cream (this can also be split with milk in any ratio- even using all milk and no cream, if you want to be healthier)
1 tbsp dried parsley (thyme gives it a different taste, you can play around with it)
1/2 tsp salt
1/4 tsp pepper
In a large skillet, cook chicken, onion and carrots in butter until chicken is lightly browned.
Cover and cook over medium heat for 10 minutes, or until chicken is no longer pink
Add the cream, parsley, salt and pepper.
Reduce the heat, and simmer uncovered for 10 minutes or until slightly thickened. (If you’re using a combination of cream and milk, or just milk, it won’t thicken. Just FYI.)
That’s it. It’s super yummy with hot rolls. The really nice thing is that while that recipe serves 4, you can totally adjust the ingredients up or down- just play it by ear, really. You just need enough liquid for it to soak in the goodness. I don’t even really measure any more, just kind of throw in what looks right.