Green Peas & carrots with Chicken breasts.
Ingredients:
8 pieces boneless,skinless chicken breasts (1kg.)
6 tablespoons extra virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon coarse sea salt
1-1/2 cups frozen peas
5 medium carrots,washed peeled and sliced into 1cm. thickness rounds. (you can use 2 cups frozen peas and carrots mixture)
3 large onions diced
1-1/2 cups white wine (or use water )
2 cups chicken broth (4 teaspoons concentrated chicken bouillon mix with 2 cups water )
1/2 cup 10% cream
1/2 teaspoon dried thyme
1 tablespoon Dijon mustard
Preparation:
1.Place each chicken breast between plastic wrap and pound with a meat mallet 1 cm.thickness.
2.Season both sides with black pepper and salt.
3.In a large skillet heat oil over medium high heat.Add chicken breasts and brown both sides.Remove to a platter and set aside.
4.In the same skillet,add diced onions saute’ over medium heat until slightly browned.
5.Add diced carrots,frozen peas saute’ for 2 minutes.
6.Add white wine,mustard,dried thyme and scrap up the bottom.
7.Pour chicken broth over vegetables and bring to boil.
8.Add the cream and mix to combine.Place browned chicken breasts back in the skillet .
9.Reduce the heat to medium,cover with a lid and simmer for 45 minutes.
.Serve hot.
Ingredients Rice pilaf:
2 tablespoons olive oil
3 tablespoons very thin shredded noodles
2 cups rice,washed and drained
4 cups water
2 tablespoons concentrated chicken bouillon
1/2 teaspoon coarse sea salt
Preparation Rice pilaf:
1.Heat a medium pot add 1 tablespoon olive oil ,add shredded noodles saute’ until browned .
2.Add the rice over browned noodles mix and saute’ all for 1 minute .
3.Add water,boullion and salt,mix ,cover with the lid bring to boil.
4.Reduce the heat to medium-low and cook for 20 minutes slightly covered.Serve hot.
