Vichy-Glazed Carrots With Pan-Fried Chicken Breasts

• 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.

fluid ounces olive oil, butter, chicken breasts, salt, fluid, sugar, salt, carrots, flat leaf parsley, chervil

Taken from www.food.com/recipe/vichy-glazed-carrots-with-pan-fried-chicken-breasts-332836 (may not work)