Chicken Filet in Heavy Cream
This is a very quick and easy dish.
Servings: 4
2 medium carrots
2 medium onions
2 oz vegetable oil
1 lb boneless skinless chicken breast
1 pt heavy cream
Half a teaspoon salt
Slice the onions in semicircles and coarsely grate the carrots.
Place the vegetables into a pot.
Add vegetable oil.
Saute the vegetables for about 5 minutes stirring constantly.
Cut the chicken into bite-size pieces.
Add to the vegetables in pot.
Continue stewing the chicken with the vegetables for another 5-8 minutes stirring with a spatula.
Add salt.
As soon as the chicken changes color, pour in the cream and continue cooking over low heat for another 5 minutes, stirring periodically.
The cream will permeate the chicken and become a thick carrot-colored sauce.
Serve with a side dish of grains or vegetables.
