2 boneless and skinless chicken breasts, cut into lengthwise strips (700g)
1 tablespoon of salt
1 dash of black pepper
1/2 teaspoon of dried thyme esfarelado
1 tablespoon of butter
1/4 cup of dry white wine
1/2 cup of heavy cream
1/3 cup of fresh or frozen peas and carrots (40g)
1/3 cup of carrot sticks cut into batons (35g)
1/4 cup of chopped green onions
2 boneless and skinless chicken breasts, cut into lengthwise strips (700g)
1 tablespoon of salt
1 dash of black pepper
1/2 teaspoon of dried thyme esfarelado
1 tablespoon of butter
1/4 cup of dry white wine
1/2 cup of heavy cream
1/3 cup of fresh or frozen peas and carrots (40g)
1/3 cup of carrot sticks cut into batons (35g)
1/4 cup of chopped green onions
Place the chicken breast between two sheets of plastic wrap
Pound with the flat side of a meat mallet and season with salt, black pepper, and thyme
In a large skillet, melt butter over high heat and cook the chicken for about 3 minutes per side, until browned
Transfer to a plate
Add white wine to the skillet and let it simmer for 2 minutes, scraping the bottom with a spoon, until slightly reduced. Reserve
In a medium saucepan, cook heavy cream with peas and carrots over medium heat for about 3 minutes, until tender
Return chicken to the skillet with the sauce, add green onions, and warm through
Transfer to a serving dish and serve hot with vegetables.
