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Categories:
chicken bacon butter garlic shallot zucchini cinnamon nutmeg heavy cream Romano cheese capers parsnips
Viewed: 59 - Published at: 3 years agoIngredients
- 2 lbs chicken
- 1 lb bacon
- 2 tablespoons butter
- 8 garlic cloves, minced
- 1 shallot, thickly sliced
- 1 zucchini, sliced
- 14-12 teaspoon cinnamon
- 14-12 teaspoon nutmeg
- 6 ounces heavy cream
- 2 ounces romano cheese
- 1 tablespoon capers
- 6 -8 parsnips, peeled and sliced
Method
- Dice bacon.
- Fry it until crisp.
- Set bacon aside.
- Dice chicken and fry it in bacon grease.
- Cook until pieces are starting to brown.
- Set aside chicken.
- Start steaming parsnips.
- Melt 2 T butter in a frying pan.
- Once melted, add shallots and garlic.
- Saute until the shallots begin to soften.
- Add 1/4 t each of nutmeg and cinnamon.
- Add zucchini.
- Saute until zucchini is soft.
- Lower heat and add cream.
- Once the cream begins to steam, add cheese.
- Add the chicken into the sauce and stir until coated.
- Add more nutmeg and cinnamon if needed.
- To serve: place steamed parsnips on plate, cover with chicken and sauce.
- Add shredded cheese and crumbled bacon.
- Garnish with capers.
