Serves: 6
Total Calories: 369
1. In a 10-inch skillet over medium heat, sauté carrots in butter for 5 minutes or until crisp-tender. Add green onions and sauté for 30 seconds or until limp.
2. Sprinkle flour over vegetables and stir until blended. Add broth or bouillon, cream, sherry and pepper. Stirring, bring to a boil and boil for 5 minutes or until thickened and slightly reduced.
3. Remove skin from chicken breasts. Place chicken in skillet. Reduce heat to low, cover and simmer for 5 minutes. Turn chicken over cover and cook 3 to 5 minutes longer or until firm in the thickest part and no longer pink in the center.
4. Transfer chicken to a warm platter cover with some of the sauce. Garnish with ham and serve remaining sauce separately.
This Country Chicken Breasts recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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