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Ingredientes
- 1 tbsp. butter
- 1 sm. carrot, peeled & cut in julienne strips
- 1 sm. leek (white part only), cut into julienne strips
- 4 boneless chicken breast halves, skinned
- Salt & freshly grnd pepper
- 1 c. dry white wine
- 1/2 c. dry sherry
- 1/4 c. Pernod
- 2 bay leaves
- 1 teaspoon chopped fennel tops
- 1 teaspoon chopped basil
- 1 teaspoon chopped lemon thyme or possibly 1 teaspoon chopped thyme & 1/4 teaspoon grated lemon peel
- 1/2 teaspoon chopped mint
- 1/2 teaspoon chopped tarragon
- 1 c. whipping cream
Direcciones
- In large skillet heat butter over medium heat; add in carrot, leek, and celery and stir till just beginning to soften, about 3 min. Remove from heat and transfer vegetables to plate using a slotted spoon.
- Season chicken breast halves with salt and pepper. Arrange in single layer in the same skillet. Add in wine, sherry, Pernod and bay leaves. Return sauteed vegetables to skillet. Cover tightly and simmer till chicken is just springy to the touch, about 8 min.
- Transfer chicken and vegetables to heated platter with slotted spoon, and tent with foil to keep hot.
- Add in chopped herbs to liquid in skillet; bring to a boil and boil till liquid is reduced by one half, about 5 min.
- Add in cream and any liquid accumulated on the chicken platter and boil till mix thickens and coats spoon, about 5 min.
- Pour sauce over chicken and vegetables and serve immediately. Yield; 4 servings.
- Pernod is an aromatic French liquor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 313 | |
| Calories from Fat 160 | 51% |
| Total Fat 17.93g | 22% |
| Saturated Fat 8.29g | 33% |
| Trans Fat 0.11g | |
| Cholesterol 92mg | 31% |
| Sodium 89mg | 4% |
| Potassium 303mg | 9% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.23g | 1% |
| Protein 19.94g | 32% |
