Citrus flavors go great with carrots. This is a quick and easy dish to make. I buy shredded carrots by the bag, but you can make them yourself with a food processor.
Makes 4 servings
1/2 cup flour
1/2 teaspoon pepper
1 tbsp parsley flakes
20 oz. boneless skinless chicken breasts
1/2 stick butter
2 cups shredded carrots
1/4 cup lemon juice
1/4 cup orange juice
1 tsp dried rosemary
Combine flour and pepper in a container, then put chicken into container. Cover tightly and shake until chicken pieces are coated in flour.
Melt 2 tbsp butter over medium heat in skillet. Add chicken in batches, cooking until golden brown on each side. Remove to plate when done. Add 1 tbsp butter to the pan and stir in the carrots. Cook, stirring occasionally, 5 minutes. Add remaining butter, juice, and rosemary and cook 2 more minutes or until the liquid thickens into a nice sauce. Return chicken to pan and coat with sauce before serving.
Serve over rice. Top with parsley.
This recipe is based on one I found in HomeMade Memories by Maria Littauer, with a few changes along the way.
Recipe and photos copyright 2021 Barb Szyszkiewicz.