Vichy-Glazed Carrots With Pan-Fried Chicken Breasts Recipe

Name: Vichy-Glazed Carrots With Pan-Fried Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fluid ounces olive oil; 2 ounces butter; 4 chicken breasts, skin on; salt and pepper; 17 12 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

Servings: persons

2 fluid ounces olive oil
2 ounces butter
4 chicken breasts, skin on
salt and pepper
17 12 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

1
Preheat the oven to 190C / 375F / 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.

791

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 fluid ounces olive oil, 2 ounces butter, 4 chicken breasts, skin on, salt and pepper, and more.

Yes, Vichy-Glazed Carrots With Pan-Fried Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vichy-Glazed Carrots With Pan-Fried Chicken Breasts

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