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