Serves: 6
Total Calories: 352
In a 10-inch skillet over medium heat, sauté carrots in butter or margarine for 5 minutes or until crisp-tender. Add green onions and sauté for 30 seconds or until limp.
Sprinkle flour over vegetables and stir until blended. Add broth or bouillon, cream, sherry and pepper. Stirring, bring to a boil and boil for 5 minutes or until thickened and slightly reduced.
Remove skin from chicken breasts. Place chicken in skillet. Reduce heat to low, cover and simmer for 5 minutes. Turn chicken over cover and cook 3 to 5 minutes longer or until firm in the thickest part and no longer pink in the center.
Transfer chicken to a warm platter cover with some of the sauce. Garnish with ham and serve remaining sauce separately.
This Country Chicken Breasts recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
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