carrots (about 1 1/2 pounds), peeled and cut into ribbon-like strands with a vegetable peeler
3/4
cup dry white wine
2
cups heavy cream
1
cup chicken stock
1
cup frozen peas, thawed
1
teaspoon salt
1/2
teaspoon black pepper
1
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.
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Nicole - Philadelphia, PA
2/12/2011 11:00:01 AM
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!!!!
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