4 breast of chicken pieces
1 tablespoonful of chopped fresh parsley
1 tablespoonful of unsalted butter
1/2 cup dry white wine
2 tablespoons light cream cheese
2 cups cooked green beans
2 cups carrots cut into sticks
green onion finely chopped, and salt to taste
4 breast of chicken pieces
1 tablespoonful of chopped fresh parsley
1 tablespoonful of unsalted butter
1/2 cup dry white wine
2 tablespoons light cream cheese
2 cups cooked green beans
2 cups carrots cut into sticks
green onion finely chopped, and salt to taste
Wrap the chicken pieces in plastic film
Pound with a meat pounder, then season with salt and parsley
Fry the chicken pieces in a non-stick skillet greased with butter
Allow them to brown on both sides, then set aside
Keep warm
In the same skillet, add white wine and let it simmer, scraping the bottom of the pan as it evaporates slightly
Add green onion, turn off heat, and set aside
Cook green beans and carrots in a little water until tender
Combine cream cheese
Pour the sauce from the skillet over the chicken, and serve with vegetables.
