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Categories:Viewed: 71 - Published at: 8 years ago
Ingredients
- 1 Tablespoon Canola Oil
- 2 Tablespoons Lightly Salted Butter, Softened
- 12 ounces, weight Split Skinless, Boneless Chicken Breasts
- 1 whole Small Yellow Onion Sliced Thinly
- 2 cups Low Sodium Chicken Stock
- 1 cup Light Cream Or Half-and-Half
- 1 package (8 Oz. Size) Frozen Peas
- 1/2 cups Shredded Carrots
- 1 teaspoon Black Pepper
- 2 dashes Your Favorite Hot Sauce
- 1 teaspoon Fresh Chopped Parsley
- 1 cup Cooked Brown Or Long Grain White Rice
Method
- In a 10 skillet over medium heat, add oil and butter.
- Once melted add split chicken breasts and onions and cook chicken breasts for 7 minutes on each side, stirring onions as they cook.
- Remove chicken breasts from skillet and place on a clean work surface.
- When they cool a bit use two forks to shred chicken.
- In a medium sized pot with lid add cooked onions from skillet, chicken stock and light cream (or half-and-half) and stir gently over medium heat.
- Add peas, shredded carrots, black pepper, hot sauce and parsley, cover with lid and cook 10 minutes on medium heat.
- Add shredded chicken to pot and stir well together.
- Cook an additional 15 minutes on medium low heat covered, stirring a few times.
- It will thicken as it cooks and become very creamy.
- To serve: Add some cooked rice to an individual serving dish and spoon chicken mixture on top.
- It is so creamy, tender and flavorful.
- Enjoy!
- Note: Another serving option is to toast some bread and serve Chicken Ala King on top.
