CyberSlag5k
Cook
I was making chicken the other night. I just fried it in a pan with some olive oil, adding slat, pepper, and a slice or two of tomoato per chicken breast. I wanted to experiment a little, so I sliced maybe a dozen or so baby carrots and half and threw them in. They turned out really great, good texture with a wonderful taste.
It's something I'm interested in doing again, perhaps with full sized carrots. Can someone recommend a good technique for doing so? I'd really recommend someone give it a shot if they've never tried it before, as those little morsels were the star of that meal.
Thanks in advance!
It's something I'm interested in doing again, perhaps with full sized carrots. Can someone recommend a good technique for doing so? I'd really recommend someone give it a shot if they've never tried it before, as those little morsels were the star of that meal.
Thanks in advance!