Chicken with Carrot and Zucchini

Name: Chicken with Carrot and Zucchini
Yield: 6
Ingredients: Milk; 3 boneless and skinless chicken breasts; Salt to taste; 1/4 cup (chopped) of all-purpose flour; 4 tablespoons of butter; 2 grated zucchinis; 2 grated carrots; 1/2 cup (chopped) of red wine; 2 cups of chicken broth; 1 tablespoon of fresh ginger, grated

1
Milk
2
3 boneless and skinless chicken breasts
3
Salt to taste
4
1/4 cup (chopped) of all-purpose flour
5
4 tablespoons of butter
6
2 grated zucchinis
7
2 grated carrots
8
1/2 cup (chopped) of red wine
9
2 cups of chicken broth
10
1 tablespoon of fresh ginger, grated

Ingredients

1
Milk
2
3 boneless and skinless chicken breasts
3
Salt to taste
4
1/4 cup (chopped) of all-purpose flour
5
4 tablespoons of butter
6
2 grated zucchinis
7
2 grated carrots
8
1/2 cup (chopped) of red wine
9
2 cups of chicken broth
10
1 tablespoon of fresh ginger, grated

Directions

1
Cut the chicken breasts in half lengthwise
2
Season with salt and coat with flour
3
In a large skillet, melt half the butter and fry the fillets, over low heat, for three minutes
4
Flip and fry for another three minutes
5
Remove from the skillet
6
Melt the remaining butter in the skillet and cook the grated zucchini and carrot for five minutes, over low heat
7
Remove and reserve
8
Add the red wine and chicken broth to the fat in the skillet, stir and add the chicken fillets
9
Cook at high heat for six minutes
10
Add the ginger and stir
11
Serve the chicken with the broth and vegetables.