PAN-SEARED CHICKEN WITH SHALLOT AND CARROT

PAN-SEARED CHICKEN WITH SHALLOT AND CARROT

December 20, 2016

*Recipes portioned for single serving

Ingredients:

Provided:

  • 2 chicken thighs
  • 2-3 carrots
  • 1 shallot
  • 1 tablespoon all purpose flour
  • 1 tablespoon parsley

Needed:

  • Sea Salt and fresh ground black pepper
  • Olive oil

 

 Instructions:

  1. Heat a medium skillet over medium-low heat. Add a splash of olive oil.
  2. Season chicken with salt and pepper. Sprinkle both sides with flour.
  3. Place chicken in skillet and cook without turning for 8 to 10 minutes.
  4. While chicken is cooking, wash and peel carrots. Cut shallot in half and thinly slice both the carrots and the shallot.
  5. Turn chicken over and move to one side of the skillet.
  6. Add shallot and carrots to other side of skillet. Season with salt and pepper. Cook vegetables and chicken for 10 to 12 more minutes, until vegetables are tender.
  7. Transfer chicken and vegetables to plate. Chop parsley and sprinkle over vegetables if desired. Enjoy 



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