carrots (about 1 1/2 pounds), peeled and cut into ribbon-like strands with a vegetable peeler
cup dry white wine
cups heavy cream
cup chicken stock
cup frozen peas, thawed
teaspoon black pepper
cup Parmesan cheese, grated
In large skillet over medium high heat, warm olive oil and melt butter. Add chicken and cook, turning, until browned and cooked throughout, about 3 minutes per side. Remove chicken to large bowl. In same skillet, add shallots, garlic, ginger and red pepper flakes. Saute until shallots are translucent, about 2 minutes. Transfer shallot mixture to bowl with chicken.
Add carrot ribbons to skillet. Increase heat to high and cook, using tongs to stir and toss, until barely tender, about 4 – 5 minutes. Place carrots in bowl with chicken. Pour wine into hot skillet, stir to deglaze pan and boil until volume is reduced by half, about 3 minutes.
Add heavy cream and chicken stock to pan; bring back to a boil and continue boiling until liquid is reduced by half, about 5 minutes. Return chicken and carrot mixture to pan. Add peas, salt and pepper. Simmer and toss until heat through, about 2 minutes.
Divide dish among 4 plates. Top each with 1/4 cup Parmesan cheese.
Wow! This was so flavorful and such a great change from the same ole' chicken breast recipies. The carrot fetticune was so hearty and held the sauce beautifully. I will surely be making this one again!!!!