Vichy-Glazed Carrots With Pan-Fried Chicken Breasts

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 baby carrots, washed
• 1 ounce flat leaf parsley, chopped
• 1 ounce chervil, chopped

Directions

1. 1

   Preheat the oven to 190°C / 375°F / Gas Mark 5.

2. 2

   Heat a frying pan and add the oil.

3. 3

   Season the chicken with salt and pepper and place in the pan, skin side down.

4. 4

   Fry for 5 minutes until golden-brown, then turn over and place in the oven.

5. 5

   Roast for 8 to 10 minutes until tender, then remove and rest for 5 minutes.

6. 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. 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.