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Publix Aprons Recipes

Chicken With Carrot Sauce and Tomato Goat Cheese Salad

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare chicken through step 5 - 20 minutes
  • While sauce thickens, prepare salad, then complete chicken; serve - 10 minutes

Chicken With Carrot Sauce and Tomato Goat Cheese Salad

Chicken With Carrot Sauce

Ingredients
1 1/2 lb boneless, skinless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup chopped walnuts
1/2 cup golden raisins
1 teaspoon cornstarch
2 cups carrot juice
1 cup cream sherry
1 cup heavy cream
1 teaspoon curry powder
1/4 teaspoon ground cloves

Steps
  1. Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil in pan; swirl to coat. Add chicken (wash hands); cook 4–5 minutes on each side or until golden.
  2. Meanwhile, preheat large saucepan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add walnuts and raisins; cook 2–3 minutes, stirring occasionally, or until raisins begin to soften. Whisk in small bowl, cornstarch and carrot juice until blended. Stir in carrot juice mixture and remaining ingredients; bring to a boil.
  3. Reduce heat on chicken breasts to medium; cover and cook 4–5 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
  4. Reduce heat on sauce to medium-low; cook 5–10 minutes, stirring occasionally, or until slightly thickened. Slice chicken and serve with sauce.
CALORIES (per 1/4 recipe) 730kcal; FAT 45g; CHOL 190mg; SODIUM 330mg; CARB 32g; FIBER 2g; PROTEIN 39g; VIT A 370%; VIT C 15%; CALC 10%; IRON 15%
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Tomato Goat Cheese Salad

Ingredients
4 ounces semi-soft goat cheese
2 medium tomatoes (rinsed)
1/4 teaspoon kosher salt
1/4 teaspoon pepper
16 fresh basil leaves (rinsed)
1/2 teaspoon dried oregano
1/4 cup balsamic glaze

Steps
  1. Cut cheese lengthwise in half, then into 1/4-inch-thick slices. Cut stem core from tomatoes; then cut each into eight wedges and season with salt and pepper.
  2. Arrange on serving plate, alternating cheese, basil leaves, and tomatoes; sprinkle with oregano.
  3. Drizzle with glaze; let stand 5 minutes to marinate. Serve.
CALORIES (per 1/4 recipe) 120kcal; FAT 9g; CHOL 20mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 7g; VIT A 25%; VIT C 15%; CALC 15%; IRON 4%
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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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ADD ALL 20 ITEMS TO LIST

Dairy
Add to your grocery list 1 cup heavy cream
Add to your grocery list 2 tbsp unsalted butter

Deli
Add to your grocery list 4 oz semi-soft goat cheese

Dry Grocery
Add to your grocery list 1/4 cup balsamic glaze
Add to your grocery list 1 tbsp canola oil
Add to your grocery list 1/2 cup chopped walnuts
Add to your grocery list 1 tsp cornstarch
Add to your grocery list 1 cup cream sherry
Add to your grocery list 1 tsp curry powder
Add to your grocery list 1/2 tsp dried oregano
Add to your grocery list 1/2 cup golden raisins
Add to your grocery list 1/4 tsp ground cloves
Add to your grocery list 3/4 tsp kosher salt

Meat
Add to your grocery list 1 1/2 lb boneless, skinless chicken breasts

Produce
Add to your grocery list 16 leaves basil
Add to your grocery list 2 cups carrot juice
Add to your grocery list 2 medium tomatoes

Suggested Items
Add to your grocery list cheesecake
Add to your grocery list whole grain dinner rolls
Add to your grocery list wild rice blend

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Utensils & Cookware

  • large sauté pan with lid
  • large saucepan, tongs
  • whisk, cooking spoons
  • meat thermometer
  • knife and cutting board
  • measuring utensils
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Aprons Advice

This recipe makes extra sauce which is perfect for serving over rice or mashed sweet potatoes.
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Recipe Version poul0094