Vichy-Glazed Carrots With Pan-Fried Chicken Breasts |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I saw this on a food blog and am keeping it here to try sometime. Ingredients:
2 fluid ounces olive oil |
2 ounces butter |
4 chicken breasts, skin on |
salt and pepper |
17 1/2 fluid ounces mineral water |
1 ounce sugar |
1 teaspoon salt |
18 ounces chantannay carrots or 18 ounces baby carrots, washed |
1 ounce flat leaf parsley, chopped |
1 ounce chervil, chopped |
Directions:
1. Preheat the oven to 190°C / 375°F / Gas Mark 5.
2. Heat a frying pan and add the oil.
3. Season the chicken with salt and pepper and place in the pan, skin side down.
4. Fry for 5 minutes until golden-brown, then turn over and place in the oven.
5. Roast for 8 to 10 minutes until tender, then remove and rest for 5 minutes.
6. In the mean time, put the water, sugar, salt and butter in a saucepan, then add the carrots, bring to the boil, turn down to a simmer, cover the pan and cook for 5 minutes.
7. Remove the lid and allow the liquid to reduce to a syrup on a high heat, then add the chopped herbs and serve with the chicken.
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