Recipes from Pilgrim's Kitchen

• 1 pound chicken tenders, cut into strips
• 2 TBLS olive oil
• 2 TBLS butter
• 2 shallots, chopped (about 3 tablespoons)
• 1 clove garlic, minced
• 1 piece ginger (about 1 inch), peeled and chopped
• ¼ tsp crushed red pepper flakes
• 10 carrots (about 1 ½ pounds), peeled and cut into ribbon-like strands with a vegetable peeler
• ¾ cup dry white wine
• 2 cups heavy cream
• 1 cup chicken stock
• 1 cup frozen peas, thawed
• 1 tsp salt
• ½ tsp black pepper
• 1 cup Parmesan cheese, grated

Add carrot ribbons to skillet. Increase heat to high and cook, using tongs to stir and toss, until barely tender, about 4 – 5 minutes. Place carrots in bowl with chicken. Pour wine into hot skillet, stir to deglaze pan and boil until volume is reduced by half, about 3 minutes.

Add heavy cream and chicken stock to pan; bring back to a boil and continue boiling until liquid is reduced by half, about 5 minutes. Return chicken and carrot mixture to pan. Add peas, salt and pepper. Simmer and toss until heat through, about 2 minutes.

Divide dish among four plates. Top each with ¼ cup Parmesan cheese.

Serves 4