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Chicken with Carrot Sauce
Recipes
Chicken with Carrot Sauce
4 servings
25 minutes total

Ingredients

  • 1 ½ lb boneless, skinless chicken breasts
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • ½ cup chopped walnuts
  • ½ cup golden raisins
  • 1 teaspoon cornstarch
  • 2 cups carrot juice
  • 1 cup cream sherry
  • 1 cup heavy cream
  • 1 teaspoon curry powder
  • ¼ 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; 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. Add carrot juice mixture and remaining ingredients to saucepan; stir and bring to a boil.
    3. Reduce heat on chicken breasts to medium; cover and cook 4–5 more minutes and until 165°F. Reduce heat on sauce to medium-low; cook 5–10 minutes, stirring occasionally, or until slightly thickened. Slice chicken and serve with sauce.

Amount per ¼ recipe serving: Calories 740, Total Fat 45g, Sat Fat 20g, Trans Fat 1g, Chol 190mg, Sodium 330mg, Total Carb 32g, Fiber 2g, Sugars 20g, Protein 39g, Calc 10%, Vitamin A 370%, Vitamin C 15%, Iron 15%