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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I have always hated cooked carrots (so mushy and boring!) but my husband requested that I make them to go with his favorite chicken dish (Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast #82102). He told me what to put in them and they were unbelievably great for having so few ingredients. He says this is how Grandma Tallini makes them. Enjoy! Note: If you have fresh herbs, it's always better to use them. Double the amount of herbs if you're using fresh. Ingredients:
1 lb baby carrots (or regular carrots, peeled and sliced on the diagonal about a half inch thick.) |
1 cup chicken broth |
3 tablespoons butter |
1 teaspoon dried dill seed |
1 teaspoon dried parsley (optional) |
1 teaspoon lemon juice (optional) |
Directions:
1. Place carrots and chicken broth in a saute pan, cover with lid and simmer until crisp-tender, about 10 minutes, depending on the size of the carrots. Add additional broth or water as needed to reach desired tenderness. Liquid should be gone by the time carrots are tender.
2. Add remaining ingredients and saute, stirring frequently, until the liquid is reduced to a buttery sauce, about 3 minutes. Do not let the butter scorch. Serve immediately.
3. Note: Don't skip the chicken broth. Using regular water to steam the carrots does not impart the same flavor and saltiness of the broth. You may use water with chicken bouillon or chicken soup base, both work equally well.
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