Provided by Grocery Shopping Network
Preheat the oven to 400F. or cook on the stovetop.
Heat the butter in a heavy flameproof casserole until slightly browned. Add the chicken and brown lightly for 30 seconds on each side. Add the carrot and zucchini ribbons and season to taste with salt and pepper. Cook in the oven or on the stovetop until chicken is done, 6 to 8 minutes, bouncing back when lightly touched.
Move the chicken and vegetables to a hot platter and keep warm. Serve as is, or add the Madeira and cream to the casserole, bring to the boil, and cook until the cream is reduced and thick. Serve as a sauce.
Wine Pairing(s)
Gionelli Asti
Fontanafredda Moncucco
Lucien Albrecht Brut Rose
Brice AY Grand Cru Brut
Ruggeri & C. Extra Dry Prosecco di Valdobbiadene
Rondel Extreme Brut
Reginato Blanc de Blancs
Graham Beck Brut Blanc de Blancs
Santini Asti
Ulithorne Sparkling Shiraz 'Flamma' McLaren Vale
Calories From Fat 78 Total Fat 8 Calories 77 Calcium 5
Sodium 2 Vitamin A 426 Vitamin C 2 Cholesterol 22
This recipe has been added to the following public cookbooks:
This cookbook includes all of my favorite,
Zucchini
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ☆ ☆ ☆ | vonnyt
05/03/09 12:26 PM | One-Pot Chicken needed a little bit of help...Calls for parsley, marjoram, & other herbs, but doesn't specify when to add. Prepared as is, it's pretty bland. To kick up the flavor, I added 1/2 the herb mixture, along with some sliced onions, and salt & pepper to the chicken, zucchini, & carrots while cooking, then the rest of the herbs along with some minced garlic to the sauce with a little more salt & pepper. HUGE improvement! :-) |
| ★ ★ ★ ☆ ☆ | Tiger's Mom
03/29/09 12:54 PM | One Pot Chicken with Ribbon VegetablesI added a thinly sliced onion and a tsp of minced garlic to this dish. Otherwise it was very bland. Sea salt and Pepper to the sauce and it was MUCH better. |
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