Seared

Pan-Seared Chicken Breasts with Carrot-Cream Sauce

Pan-Seared Chicken Breasts with Carrot-Cream Sauce
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
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Few ingredients and easy preparation make this dish an attractive, casual main course. But the savory, smoky flavor of the chicken and the rich, creamy fresh carrot sauce make it a satisfying dinner that tastes much more complex than it is. The sauce comes together quickly once the carrots soften. Simply blend them with the half-and-half and vegetable broth for velvety texture with a touch of sweetness. You can use all cream instead of half-and-half, but keeping it lighter results in a sauce that’s just as tasty.

Ingredients
  • 1 tbsp unsalted butter
  • 4 oz peeled, baby-cut carrots, each cut crosswise into 3 pieces
  • sea salt
  • freshly ground black pepper
  • 1 garlic clove, finely chopped
  • ½ cup half-and-half
  • ½ cup vegetable broth
  • 1 tbsp olive oil
  • 4 boneless, skinless chicken breasts, about ¾-inch in the thickest part
  • torn cilantro leaves and rinsed capers, for garnish

Instructions
  1. Heat the butter in a small saucepan over medium-low heat. When the butter has melted, add the carrots and season with salt and pepper. Cook slowly, stirring often, until almost tender, 15 minutes.Baby-Cut Carrots
    Carrots Ready to Cook
    Carrots Beginning to Cook
    Cooked Carrots
  2. Add the garlic and cook 2 minutes. Add the half-and-half and broth and stir well to combine. Bring to a simmer, then reduce the heat and cook slowly 3 minutes. Remove from the heat and let cool 5 minutes. Cream and Broth Added
  3. Place the carrot mixture in a food processor and blend until creamy, smooth, and slightly thin. Return to the pan and keep warm over very low heat while the chicken cooks.Carrot-Cream Sauce
  4. Heat a heavy skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and sear 6-7 minutes undisturbed. Turn and sear until golden brown on the outside and just cooked through, about 6 minutes longer. Remove and let rest 5 minutes.Chicken Breasts Beginning to Cook
    Chicken Breasts after Turning
    Cooked Chicken Breasts
  5. To serve, spoon a pool of sauce on each of 4 plates and smear gently over half the plate. Place a chicken breast on top of each and drizzle with the remaining sauce. Garnish with cilantro and capers and serve right away.Pan-Seared Chicken Breasts with Carrot-Cream Sauce

 

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Pan-Seared Sirloin with Tomato-Olive Ragout

Pan-Seared Sirloin with Tomato-Olive Ragout
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 (4-ounce) sirloin steaks, trimmed
  • 2 tablespoons vegetable oil, divided
  • 3 cups grape tomatoes
  • ½ teaspoon dried oregano
  • 2 clove garlic, sliced
  • ⅓ cup pitted Kalamata olives, halved
  • salt and pepper to taste

Instructions
  1. Preheat a large skillet over medium-high heat.
  2. Season the steaks with salt and pepper. Add 1 tablespoon oil followed by the seasoned steaks and cook to your desired doneness, about 3 minutes per side for medium-rare.
  3. Transfer the steaks to a plate and loosely tent with foil to keep warm.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the pan followed by the tomatoes, salt, and pepper, cooking until they blister and begin to break down, about 6 minutes.
  5. Add the oregano and garlic to the pan and cook until the garlic browns lightly and becomes aromatic.
  6. Add the olives and cook just until heated through, about 3 minutes more.
  7. Spoon the olive mixture over the steak and serve.