Ingredients:
2 tablespoons flour
1 teaspoon seasoning salt
2 teaspoons sweet paprika or 2 teaspoons hot paprika, your choice
1 lb chicken breasts, gently pounded with flat side of mallet
1 -2 tablespoon luscious olive oil
1/2 lb baby carrots, cut lengthwise
12 ounces exotic mushrooms or 12 ounces button mushrooms, cut into quarters
1 large sweet onions, sliced
2 garlic cloves, minced
1 cup champagne, Drink the rest of the bottle with dinner for 2
2 tablespoons silky tomato paste, to thicken and give that red valentine color to the dish
1 tablespoon fresh parsley
1 sprig fresh thyme
parsley
thyme
Directions:
Mix the first 3 ingredient together.
Coat tenderized chicken with the flour mixture and let sit to absorb while stir frying veggies.
In a very large non stick pan, heat oil and stir fry carrots, mushrooms, and onions 2 minutes over high heat add garlic stirring constantly for 3 more minute. Remove veggies and keep warm.
In the same pan brown one side of chicken adding oil only if needed for 1 minute. Flip and top with the cooked veggies cooking for 2 minutes.
Pour in the champagne cook for 3 minutes.
Add herbs and stir in paste cook till the champagne is reduced in half and sauce is glistening.
Season with salt and pepper if needed.
Garnish with fresh herbs.
Serve over white rice or noodles.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.