Wednesday, 27 January 2016

Creamy Potato and Carrot Chicken Breasts

I made this chicken dish last night and it was so yummy. I got the recipe off of Buzzfeed but I changed a few of the ingredients.


Here's what you'll need:

3 boneless, skinless chicken breasts
Salt
Pepper
1 Tbsp olive oil
2 Tbsp butter
300g potatoes
4 medium sized carrots
1/3 cup white wine
1 cup double cream

Cut the potatoes into small, bite-size chunks. Put them in boiling water and cook until they start to become tender and you can slide a knife easily into them.
Cut each chicken breast in half, into two thinner cutlets. Season both sides of all the cutlets generously with salt and pepper. 
Add the tbsp of oil and 1 tbsp of butter to a pan, wait till the butter has melted and then cook the chicken breasts on each side until they are nicely browned. Transfer them to a plate and cover with aluminium foil to keep warm and rest.
Peel and chop the carrots and then add to the pan with the now cooked potatoes. Add a pinch of salt and cook until the carrots soften. 
Add the white wine [I used the cheapest bottle I could find in Tesco] and cook for another 2 minutes.
Add the cream, raise the heat slightly till its at a medium high heat and cook for 5 more minutes until the cream coats the back of a spoon and has slightly reduced.
Add the last tbsp butter and stir until it has melted.
Season to taste.
Add the chicken breasts back into the pan and cover with the sauce.
Serve up with some rice or just some nice bread to mop up all that sauce!


This dish is so creamy and flavourful and yummy. You'll love it. And an added bonus is, because you're cooking with wine, you get to have a glass to go along side your finished meal! Or even just to help you cook.

Hope you like it!

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