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Ingredients
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1 teaspoon olive oil
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½ cup sweet onion, minced
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4 skinless, boneless chicken breasts
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½ cup carrots, chopped
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12 ounces champagne
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12 ounces heavy cream
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1 tablespoon chicken base
Directions
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Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
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Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.
Cook's Note:
Be sure to use a very heavy pan such as a cast iron. I give this dish plenty of time to simmer on my stove and I serve it with a wild rice medley.
Nutrition Facts (per serving)
531 | Calories |
36g | Fat |
9g | Carbs |
27g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 531 | |
% Daily Value * | |
Total Fat 36g | 46% |
Saturated Fat 21g | 104% |
Cholesterol 185mg | 62% |
Sodium 646mg | 28% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 1g | 3% |
Total Sugars 3g | |
Protein 27g | 55% |
Vitamin C 3mg | 3% |
Calcium 86mg | 7% |
Iron 1mg | 7% |
Potassium 434mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.