R-004
Braised Chicken and Carrots
Tender chicken, sweet carrots, and rosemary cream gravy served over mashed potatoes or wild rice.
Servings4
Prep15 min
Cook14–16 min
Total30 min
LevelEasy
Ingredients
- 1 1/4 pounds chicken
- 1/2 cup flour
- 3 tbsp butter
- 1 pound carrots
- Chicken or vegetable broth
- 1/4 cup heavy cream
- Leaves from 1 fresh rosemary sprig
- 1/2 tsp salt
- Ground black pepper
Cooking Steps
- Dredge the chicken in flour until well coated.
- Melt the butter in a large skillet over medium-high heat. Brown the chicken and carrots for 2–3 minutes per side, working in batches if needed.
- Pour in the broth, cover, bring to a low simmer, and cook until the chicken reaches 165°F and the carrots are fork tender, about 8–10 minutes.
- Remove the lid and cook another 2–3 minutes, scraping up the browned bits from the bottom of the pan.
- Stir in the heavy cream, rosemary, salt, and pepper.
- Serve warm over mashed potatoes or wild rice.
Pairs Well With
Cheesy Mashed Potato Casserole
Wild Rice
Roasted Asparagus
Shredded Brussels Sprouts