4 boneless, skinless chicken breast halves
1 cup carrots, shredded
1 small onion, sliced, separated into rings
1 small red sweet bell pepper, cut into strips
1 small zucchini, unpeeled and sliced
1 cup half & half cream
1 tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup white cooking wine
2 tbsp. parmesan cheese, grated
In a small bowl, combine half & half cream, cornstarch, salt and pepper. Set aside.
Preheat oil core skillet, uncovered to 375ºF/191ºC. Add chicken, cover and cook 5 minutes per side. Remove chicken and keep warm.
Add carrots, onion , bell pepper and zucchini, stirring to combine. Cover; reduce heat to 250ºF/121ºC. Cook 3 to 4 minutes until vegetables are tender-crisp. Add wine to vegetable mixture. Stir to combine and bring to boil. Continue boiling, reducing liquid to half. Add the cream mixture, stirring until thickened.
Return chicken to skillet. Cover and reduce heat to simmer. Simmer 5 minutes or until chicken is done. Chicken is done when juices run clear. Sprinkle with parmesan cheese just before serving.