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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Very Rich, very yummy Ingredients:
6 boneless skinless chicken breast halves, cut into chunks |
4 yellow onions, diced |
2 lbs carrots, peeled and diced |
6 stalks celery, diced |
2 garlic cloves, diced |
4 tablespoons chicken stock powder |
2 cups water |
1 teaspoon black pepper |
3 cups half-and-half cream (10% milk fat) |
3/4 cup butter |
2 tablespoons olive oil |
Directions:
1. Brown the chicken on medium heat in large no-stick skillet until cooked.
2. Reserve the chicken.
3. Add the olive oil to the skillet.
4. add the diced onions and cook for 5 minutes.
5. Add the celery and carrots and cook 10 minutes.
6. Mix the chicken stock with the water and pour over the vegetables. Cover and simmer for 15 minutes.
7. Uncover the vegetables and cook until liquid is reduced to 1/4 of a cup.
8. Add the butter and stir until melted.
9. Let cook for 3 minutes.
10. Slowly add the cream. The sauce should thicken.
11. Add the chicken and cook until heated through.
12. Recipee can be served over rice.
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