Honey Carrots
Local in this case means anywhere in Washington state. The three exceptions here are the olive oil, salt and pepper.
Serves 4-6.
Chicken & Mushrooms.
Chicken breast sliced thin. (about 1 1/3 lb grown in Washington free range)
Button Mushrooms sliced (about a lb)
Enoku mushrooms (a package)
1 Onion
1 tsp fresh thyme. I used some from my back porch but dried would have worked
1/4 cup white wine. I used a cedergreen cellers sauvugnon blanc
3 tsp olive oil
Salt and Pepper
Heat frying pan with 2 tsp olive oil, add onions. Cook on high heat until brown. Remove and set aside. Add wine to pan and bring to a simmer. Add mushrooms, Cook until mushrooms soft and liquid has evaporated. Remove from pan and add to onions. Sprinkle chicken w/salt, pepper and a little thyme. Heat pan again with olive oil. Add chicken and brown on each side. If thin enough it should cook pretty quickly. Add mushrooms and onions back and heat. Adjust salt and pepper to taste.
Honey Carrots.
4 cups carrots
Rosemary sprig (again from my yard)
1 Tbsp white wine
1 tsp honey
Salt
Peel and slice carrots in rounds. Cook in water w/a little rosemary until tender. Drain. In pan add wine, honey and about 1/2 tsp chopped rosemary. Bring to simmer and add carrots back to pan. Toss to coat and add salt to taste. (To make vegan just remove honey and add a little brown sugar)
Costs:
Does not include anything I had at home (oil, wine, herbs and honey).
Chicken. $16.00 To save money buy chicken breasts and pound and avoid Whole Foods.
Carrots. $3.00 from the Ballard farmers market. (And you got help those poor souls who are standing there in this weather)
Points/Calories per serving.
This is not exact. I'm just sorting this part out.
Chicken. 3/120-150
Carrots 1/40
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