Not married? Oh well. But there's no reason your food flavors can't be married together on one plate. Try this super-flavorful recipe for yourself. Or double the amounts and enjoy with someone you hope to pair well with.
Ingredients:
Chicken:
1/2 large boneless chicken breast
1/2 pint whole baby portobello mushrooms, washed (large ones halved)
1/2 can Campbell's French Onion condensed soup
1/2 tsp. poultry seasoning
1/2 tsp. onion powder
1/2 tsp. seasoned salt
1 tbsp. butter
Carrots:
1 lb. fresh carrots
1 tsp. cinnamon
1 tbsp. molasses
1/3 cup brown or white sugar (or 5 tsp. of Equal)
2 tbsp. lemon juice
1 tbsp. butter
salt and pepper
Brown chicken breast in butter after coating both sides with dry seasonings. Once golden browned on both sides, add mushrooms and onion soup. Simmer for 10 - 15 minutes letting liquids reduce and thicken.
Chop carrots on the bias, add to large, deep skillet (or wok) with butter. Sear carrots on high heat allowing them to get caramelized. Watch closely and stir frequently as this will burn fast if you're not attentive. Once caramelized add sugar and cinnamon. Salt and pepper to taste. Stir. Add molasses and lemon juice. Mixture should be making nice sizzling noises. Reduce heat and simmer, covered for about 10 minutes or until tender.
Serve on plate together as indicated in photo. The chicken and sauce will go nicely with rice or noodles as well, if desired. In any case, do not be afraid to sample the middle ground on the plate where the savory chicken sauce and the sweet carrot glaze blend together. It's great, believe me.
click on pic for close-up
Chicken:
1/2 large boneless chicken breast
1/2 pint whole baby portobello mushrooms, washed (large ones halved)
1/2 can Campbell's French Onion condensed soup
1/2 tsp. poultry seasoning
1/2 tsp. onion powder
1/2 tsp. seasoned salt
1 tbsp. butter
Carrots:
1 lb. fresh carrots
1 tsp. cinnamon
1 tbsp. molasses
1/3 cup brown or white sugar (or 5 tsp. of Equal)
2 tbsp. lemon juice
1 tbsp. butter
salt and pepper
Brown chicken breast in butter after coating both sides with dry seasonings. Once golden browned on both sides, add mushrooms and onion soup. Simmer for 10 - 15 minutes letting liquids reduce and thicken.
Chop carrots on the bias, add to large, deep skillet (or wok) with butter. Sear carrots on high heat allowing them to get caramelized. Watch closely and stir frequently as this will burn fast if you're not attentive. Once caramelized add sugar and cinnamon. Salt and pepper to taste. Stir. Add molasses and lemon juice. Mixture should be making nice sizzling noises. Reduce heat and simmer, covered for about 10 minutes or until tender.
Serve on plate together as indicated in photo. The chicken and sauce will go nicely with rice or noodles as well, if desired. In any case, do not be afraid to sample the middle ground on the plate where the savory chicken sauce and the sweet carrot glaze blend together. It's great, believe me.
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