2 chicken breasts without skin and bone (700g), cut into lengthwise strips
1 tablespoon salt
1/4 teaspoon black pepper
1/2 tablespoon dried thyme, crushed
1 tablespoon butter
1/4 cup dry white wine (60ml)
1/2 cup heavy cream (120ml)
1/3 cup fresh or frozen peas
1/3 cup carrot sticks (35g)
1/4 cup chopped scallions
2 chicken breasts without skin and bone (700g), cut into lengthwise strips
1 tablespoon salt
1/4 teaspoon black pepper
1/2 tablespoon dried thyme, crushed
1 tablespoon butter
1/4 cup dry white wine (60ml)
1/2 cup heavy cream (120ml)
1/3 cup fresh or frozen peas
1/3 cup carrot sticks (35g)
1/4 cup chopped scallions
Place the chicken breast between two sheets of plastic wrap
Pound with the flat part of a meat mallet and season with salt, black pepper, and thyme
In a large skillet, melt the butter over high heat
Add the chicken and cook for about 3 minutes per side, or until lightly browned
Transfer to a plate
Add the white wine to the skillet and simmer for about 2 minutes, scraping up any browned bits from the bottom of the pan with a spoon. Reserve
In a medium saucepan, cook the heavy cream with peas and carrots over medium heat until tender, about 3 minutes
Return the chicken to the skillet with the sauce, add scallions, and stir well
Transfer to a serving dish and serve with vegetables
