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Parmesan Chicken with Carrots   

Name: Parmesan Chicken with Carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 6 large carrots, peeled and sliced; 4 skinless and boneless chicken breast halves; 3 tablespoons (45 ml) Dijon mustard; 2 tablespoons (30 ml) olive oil or butter; 1/2 cup (125 ml) 35% cream; 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese; Salt and pepper; Fresh thyme, for garnish

5 stars (60) Rate this recipe

Preparation: 10 MIN
Cooking: 20 MIN
Servings: 4

Ingredients
Preparation

Ingredients

6 large carrots, peeled and sliced  
4 skinless and boneless chicken breast halves 
3 tablespoons (45 ml) Dijon mustard
2 tablespoons (30 ml) olive oil or butter
1/2 cup (125 ml) 35% cream
1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
Salt and pepper  
Fresh thyme, for garnish

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Preparation

With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a pot of salted boiling water, cook the carrots until tender. Drain and set aside.
Meanwhile, brush the chicken with 30 ml (2 tablespoons) of mustard. In an ovenproof non-stick skillet, brown the chicken in the oil on each side. Season with salt and pepper. Bake for about 15 minutes or until the chicken is cooked. Place the chicken on a plate and cover with aluminum foil.
In the same skillet, add the cream, cheese, and remaining mustard. Bring to a boil and add the carrots. Cook while stirring until the carrots are warm throughout. Adjust the seasoning.
Cut the chicken into strips and serve with the Parmesan carrots. Season with pepper. Garnish with sprigs of fresh thyme, if desired.

Comment

Alex K.

4 stars February 18th, 2016

great recipe will make again! do we have the nutritional value per portion of this anywhere?
Ricardocuisine
February 26th, 2016

Hello. The nutrition facts have been added to the recipe. They can be found to the right of the ingredients or at the bottom of the page when viewed on a mobile device. Thank you for taking the time to write to us!