Chicken with Peas and Carrots (Spring Chicken)

Name: Chicken with Peas and Carrots
Yield: 4
Ingredients: 2 chicken breasts, boneless and skinless, cut in half lengthwise (570g); 1/2 teaspoon dried thyme, crushed; 1 tablespoon butter; 1/4 cup dry white wine (60ml); 1/2 cup heavy cream (120ml); 1/3 cup peas; 1/3 cup carrots, peeled and cut into sticks; 1/4 cup chopped fresh parsley; Salt and black pepper to taste

1
2 chicken breasts, boneless and skinless, cut in half lengthwise (570g)
2
1/2 teaspoon dried thyme, crushed
3
1 tablespoon butter
4
1/4 cup dry white wine (60ml)
5
1/2 cup heavy cream (120ml)
6
1/3 cup peas
7
1/3 cup carrots, peeled and cut into sticks
8
1/4 cup chopped fresh parsley
9
Salt and black pepper to taste

Ingredients

1
2 chicken breasts, boneless and skinless, cut in half lengthwise (570g)
2
1/2 teaspoon dried thyme, crushed
3
1 tablespoon butter
4
1/4 cup dry white wine (60ml)
5
1/2 cup heavy cream (120ml)
6
1/3 cup peas
7
1/3 cup carrots, peeled and cut into sticks
8
1/4 cup chopped fresh parsley
9
Salt and black pepper to taste

Directions

1
Place the chicken breast between two sheets of plastic wrap
2
Beat with a meat mallet or rolling pin to even out the thickness
3
Season with salt, black pepper, and thyme
4
In a skillet, melt the butter over high heat
5
Add the chicken and cook for 3 minutes per side or until browned and cooked through
6
Transfer the chicken to a plate
7
In the same skillet, add the wine and cook for 2 minutes or until reduced, scraping up any browned bits from the bottom of the pan. Reserve
8
In a saucepan, combine the heavy cream, peas, and carrots
9
Cook for 3 minutes or until tender
10
Return the chicken to the skillet with the sauce
11
Add the parsley and stir well
12
Serve with the sauced vegetables
13
293 calories per serving