Pan-fried chicken breast is a classic dish to serve quickly, but with the addition of carrots, it becomes much tastier. Simple to prepare, the chicken breast with carrots will also appeal to your children. In this case, white wine can be replaced with orange juice.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 8 slices chicken breast
- 4 carrots
- 1 shallot
- 1/3 cup extra virgin olive oil
- 1 glass white wine
- 1/3 cup flour (gluten-free rice flour)
- salt
- pepper
- 1 bunch parsley
- 1/2 glass vegetable broth (or water)
Tools
- 1 Knife
- 1 Cutting board
- 1 Skillet
- 1 Grater
Steps
Chop the shallot with the parsley and set aside.
Coat the chicken slices, previously salted on one side, with flour or gluten-free rice flour.
Heat the oil in a skillet and add the chicken breast slices.
Brown them on both sides over medium heat. Once well browned, remove them from the skillet.In the same skillet, add the chopped shallot and julienned carrots.
Brown, adjust salt and pepper.
Pour in white wine or orange juice.
Wait for the alcohol to evaporate, then add the chicken breasts.Let everything flavor well by adding 1/2 glass of vegetable broth or water.
As soon as the sauce thickens, serve immediately.
WARNING: check the Italian Celiac Association’s handbook and read the ingredients carefully to ensure they are gluten-free.
Advice
Chicken breast with carrots can be stored in the refrigerator for 3 days.
FAQ (Questions and Answers)
Can I make this dish gluten-free?
Of course, just use certified gluten-free ingredients, especially the flour. If using ready-made vegetable broth, make sure it’s labeled gluten-free.
How can I substitute the wine?
You can use orange juice, vegetable broth, or simply water.
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