Ingredients
2
tablespoons butter
1
lb carrots, peeled and cut into 3/4-inch chunks
1/2
teaspoon salt
3/4
cup Progresso™ unsalted chicken broth (from 32-oz carton)
1
tablespoon sugar
1
to 2 tablespoons cider vinegar
Preparation
In 12-inch skillet, melt butter over medium-high heat. Add carrots and salt; cook 4 to 5 minutes, until starting to brown.
Add broth and sugar; heat to a simmer. Reduce heat to medium-low and simmer uncovered 8 to 10 minutes longer, stirring frequently, until liquid is almost gone and carrots are tender. Stir in vinegar; simmer about 1 minute or until reduced.
