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Chicken Breasts with Creamed Carrots
Chicken Breasts Creamed Carrots are a delicious combination: onions giving chicken and sauce a subtle flavour, and paprika lending fragrance and rosiness to the finished dish!
Ingredients
Adjust Servings:
Chicken Breasts with Paprika, Onions and Cream |
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| 2.6 oz chopped onion(s) | |
| 2.5 oz butter | |
| 1 tbl red paprika | |
| to taste salt | |
| 4 suprêmes and the sauce ingredients in the preceding master recipe. | |
Creamed Carrots |
|
| 1/2 cup cream | |
| 4 medium carrot(s) | |
| 3.5 oz butter | |
| to taste salt | |
| to taste pepper | |
| 1.8 oz softened butter |
Cuisine:
Ingredients
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Chicken Breasts with Paprika, Onions and Cream
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2.6 oz chopped onion(s)(2.6 oz = 75 g)
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2.5 oz butter(2.5 oz = 70 g)
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1 tbl red paprika
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to taste salt
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4 suprêmes and the sauce ingredients in the preceding master recipe.
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Creamed Carrots
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1/2 cup cream
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4 medium carrot(s)
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3.5 oz butter(3.5 oz = 100 g)
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to taste salt
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to taste pepper
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1.8 oz softened butter(1.8 oz = 50 g)
Recipe
Chicken Breasts Creamed Carrots are a delicious combination: onions giving chicken and sauce a subtle flavour, and paprika lending fragrance and rosiness to the finished dish.
To begin with, Chicken Breasts Creamed Carrots recipe consists of two parts: 1) Chicken Breasts with Paprika, Onions and Cream and 2) Creamed Carrots. The first part is based on the master recipe and can be used in many other recipes, too.
The first thing I had to do to make Chicken Breasts Creamed Carrots was to drop the chopped onions into the boiling water for 1 minute. Then, I drained, ran cold water over them, and drained again. I cooked the onions with the salt, paprika and butter in the covered casserole for about 10 minutes. Make sure that they cook over the very low heat until they are tender and translucent (but do not brown!).
The second stage was to follow the master recipe. I cooked the suprêmes with the onions, paprika and butter. Then I removed the chicken breasts when done leaving the onions in the casserole. Finally, I completed the sauce as described in the master recipe.
To make braised creamed carrots, I brought the cream to the boil in a saucepan and poured enough to cover the carrots. Then, I boiled slowly, uncovered, for 15 to 20 minutes, or until the carrots entirely absorbed the cream. I corrected seasoning.
In the end, I tossed the butter and herbs into the carrots. Chicken Breasts Creamed Carrots were ready – voila! Such a delicious, yummy, tasty dish that I couldn’t be happier with the result. I am sure you will love it, too!
#LILCrumbs Chicken Breasts Creamed Carrots
P.S. The featured image of this recipe is the project I am doing with LoveinLions – it is called #LILCrumbs. We are preparing a separate page with these so stay tuned and I will update you once everything is ready 😉
Steps
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1
Done
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Chicken Breasts with Paprika, Onions and CreamDrop the chopped onions into the boiling water for 1 minute. Then drain, run cold water over them, and drain again. Cook the onions with the salt, paprika and butter in the covered casserole for about 10 minutes over very low heat until the onions are tender and translucent, but not browned. |
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2
Done
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The second stage is to follow the master recipe. |
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3
Done
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Cook the supremes with the onions, paprika and butter. Remove the chicken breasts when done leaving the onions in the casserole. Complete the sauce as described in the master recipe. |
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4
Done
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Creamed CarrotsTo make braised creamed carrots bring the cream to the boil in a saucepan and pour enough to cover the carrots. Then boil slowly, uncovered, for 15 to 20 minutes or until the cream is entirely absorbed by the carrots. Correct seasoning. In the end, toss the butter and herbs into the carrots. Chicken Breasts Creamed Carrots are ready – voila! |
