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Braised Chicken Breast with Pearl Onions,
New Potatoes and Baby Carrots

 

 

 

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Braised Chicken Breast with Pearl Onions,
New Potatoes and Baby Carrots
(Recipe courtesy Calphalon)

2 skinless chicken breast halves
2 teaspoons olive oil
2 tablespoons Calphalon Poultry
Grill & Sauté Seasoning
[or other seasoning mix of your choice]
2 cups chicken stock
1/2 cup pearl onions, trimmed, peeled
2 cups new potatoes
1 cup baby carrots
6 cloves garlic
1 teaspoon unsalted butter
1 1/2 teaspoons flour

Rub 1 tablespoon olive oil over chicken breasts and pat on the poultry
grill seasoning.
Preheat a small Dutch oven over medium-high heat. Add 1 tablespoon
olive oil, heat, then sear chicken to brown on all sides. Add the chicken
stock, onion, potatoes, carrots and garlic. Bring to boil then reduce heat
to a simmer. Cover and cook for 20 minutes.
Remove vegetables and chicken, increase heat to high and bring stock
to a full boil. Reduce by one half. Make a paste of flour and butter, then
whisk into stock until thickened. Return vegetables and chicken, reheat
and serve. 2 servings.
 

Featured Archive Recipes:
Braised Chicken with Artichoke Hearts,
Mushrooms and Peppers
Chicken with Leeks and Mushrooms
Herbed Chicken Breasts with
Tomato, Garlic and Lemon
 

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