Chicken breast with glazed carrots.
50ml/1¾fl oz olive oil
salt and freshly ground black pepper
4 chicken breasts with skin
For the glazed carrots
500ml/17½fl oz mineral water
1 tsp salt
500g/1lb 2oz baby carrots
25g/1oz flatleaf parsley, chopped
25g/1oz chopped chervil
Heat a frying pan until hot and add the olive oil and butter.
Season the chicken and place in the pan skin side down.
Fry for three minutes until golden then turn over and place in the oven.
Roast for eight minutes until tender then remove and rest for five minutes.
In a saucepan put the water, sugar, salt and butter then the carrots, bring to the boil and turn down to a simmer.
The carrots should have only a small amount of liquid left. Remove the lid and allow to reduce until it’s the consistency of a thick syrup on a high heat, then add the chopped herbs and serve with the chicken.
Source : My recipe