Monday, April 23, 2012

CHICKEN STRIPS IN A COGNAC CREAM SAUCE WITH GLAZED CARROTS OVER BROWN RICE


WANT THE RECIPE? so easy and beyond delish!

COAT ONE PACK CHICKEN STRIPS IN CORNSTARCH. HEAT EVOO IN SKILLET AND PAN FRY TO BROWN BOTH SIDES. ADD SALT AND PEPPER. REMOVE TO A PLATE. TO THE SKILLET ADD 1/2C. CHICKEN BROTH AND 2T. COGNAC. LET SIMMER DOWN A BIT AND ADD A SPLASH OF CREAM. REDUCE AND RETURN THE CHICKEN TO THE SKILLET TO COAT IN SAUCE. SERVE OVER BROWN RICE.

CARROTS-SLICE AND COOK IN A FRYING PAN WITH WATER UNTIL SOFT AND WATER IS GONE. ADD PAT BUTTER TO COAT AND SALT, PEPPER.


LINKING AT BRUCREW

2 comments:

  1. Saw this over at Trick or Treat Tuesday. Must try - Pinned.

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  2. This sounds like a great dinner!!! Healthy yet very yummy!! Thanks for sharing on Trick or Treat Tuesday!!!

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