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, cut into sticks; 1/4 cup chopped green onion; 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, cut into sticks
8
1/4 cup chopped green onion
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, cut into sticks
8
1/4 cup chopped green onion
9
Salt and black pepper to taste

Directions

1
Cover the chicken breast with plastic wrap
2
Pound the chicken breast with a meat mallet to tenderize it
3
Season with salt, pepper, and thyme
4
In a skillet, melt the butter over high heat
5
Add the chicken breast and cook for 3 minutes per side or until golden brown
6
Transfer the chicken to a plate
7
In the same skillet, add the white wine and cook for 2 minutes to reduce the sauce, scraping up any browned bits from the bottom of the pan. Reserve
8
In a pot, combine the heavy cream, peas, and carrots
9
Cook for 3 minutes or until the vegetables are tender
10
Return the chicken to the skillet with the sauce
11
Add the chopped green onion and stir well to combine
12
Serve with the vegetables prepared in the cream sauce
13
293 calories per serving