Carrots Sauteed in Wine

Nice way to use up extra baby carrots.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄4 cups white wine
• 3⁄4 cup chicken broth
• 1  teaspoon butter
• 1 1⁄2 lbs  baby carrots

Directions

1. In a wide frying pan, combine wine, broth and butter. Bring to a boil over high heat. Add carrots; reduce heat, cover, and simmer, stiring occasionally until carrots are tender when pierced (10 to 15 minutes).
2. Uncover pan, bring cooking liquid to a boil over high heat. Boil, uncovered, stirring often, until liquid evaporates and the carrots begin to brown (about 10 minutes).