Ingredients
1 pound boneless skinless chicken breasts, cut into strips1 medium onion, sliced and separated into rings1-1/2 cups frozen baby carrots, thawed1/2 cup butter, cubed1 can (15 ounces) small whole potatoes, drained1 cup heavy whipping cream1 tablespoon dried parsley flakes1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, cook chicken, onion and carrots in butter until chicken is lightly browned. Add potatoes. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Add the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened.
