Slice raw chicken and toss in flour. Melt butter and add olive in sauce pan over medium heat. Sautee for about 5-6 min. Add cream and veg stock and set simmer until thick. About 5 minutes.
Make the most of late fall and winter’s bounty with this roasted root vegetable medley. To ensure everything cooks at the same rate, the beets, carrots, and parsnips get a head start in the microwave ...