Thursday, August 6, 2009

Recipe: Pan Seared Chicken with Onions and Carrots

2 chicken breasts, cut into strips
coarse salt and pepper
1/4 cup all purpose flour
1 tablespoon olive oil
1 white onion, halved and thinly sliced
1 cup baby carrots, cut in half lengthwise
1 tablespoon chopped fresh parsley, for garnish (optional)

Season chicken with salt and pepper; sprinkle both sides with flour.

Heat a medium skillet over medium-low.

Place chicken in skillet and cook until browned 10 to 12 minutes.

Add olive oil to pan. On medium-high heat add the onions and carrots to saute; season with salt and pepper.

Cook, tossing vegetables occasionally till tender, 10 to 12 minutes.

Transfer chicken and vegetables to a plate; sprinkle vegetables with parsley, if desired.

Serves 2

Recipe modified, taken from Everyday Food magazine November 2008
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