Thursday, October 30, 2008

Chicken with Carrot Sauce

I'm trying to use up some carrot juice that I bought for a recipe the other day.

4 chicken thighs or breasts (remove the skin if you wish)
1 small onion, chopped
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
2 tbl balsamic vinegar
1 cup carrot juice
2 tbl cornstarch
2 tbl cold water

Spray a large non-stick skillet with cooking spray. Add the chicken, onion and garlic and saute over medium heat 4-5 min. per side, or until golden brown.

Combine the salt, pepper, vinegar, and carrot juice in a medium bowl, pour over the chicken, cover and simmer 15 min. Turn the chicken over, cover and simmer another 15-20 min. or until the chicken juices run clear. Remove the chicken from the skillet and cover to keep warm.

Combine the cornstarch and water in a small bowl. Add to the skillet and bring to a simmer over medium-high heat, stirring constantly until thickened. Serve the chicken with the sauce.

4 servings

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