Tested till perfect Pan-Fried Chicken With Glazed Herbed Carrots
Pan-Fried Chicken With Glazed Herbed Carrots
Photography by Jeff Coulson/TC Media

Pan-Fried Chicken With Glazed Herbed Carrots

Adding a little sugar to sliced carrots helps bring out their inherent sweetness. Tossed with almonds and herbs, they are perfect for dressing up simple pan-fried chicken. Serve with a baby spinach salad or steamed green vegetables.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4

Ingredients

  • 2 tsp 2tspolive oil
  • 1 1shallotshallots, finely chopped
  • 2 2cloves garlic, chopped
  • 1 pinch 1pinchcinnamon
  • 3 3large carrots, (about 250 g total), cut in 1/8-inch (3 mm) slices
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2/3 cup 2/3cupsodium-reduced chicken broth
  • 1/4 cup 1/4cupchopped fresh parsley
  • 2 tbsp 2tbspchopped fresh tarragon
  • 1 tbsp 1tbsppacked brown sugar
  • 1 tbsp 1tbspbutter
  • 1 tbsp 1tbsplemon juice
  • 2 2large boneless skinless chicken breastboneless skinless chicken breasts, (about 1 lb/450 g total)
  • 1/4 cup 1/4cupslivered almonds, toasted
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Preparation

In skillet, heat 1 tsp of the oil over medium heat; cook shallot, garlic and cinnamon until shallot is softened, about 2 minutes. Add carrots and pinch each of the salt and pepper; cook until carrots start to soften, about 2 minutes. Add broth; cook until almost all liquid has evaporated, about 10 minutes.

Add parsley, tarragon, sugar and butter; cook, stirring, until carrots are coated, about 2 minutes. Stir in lemon juice. Transfer to platter and keep warm.

Meanwhile, cut chicken breasts in half horizontally to form thin cutlets. Sprinkle both sides with remaining salt and pepper. In large nonstick skillet, heat remaining oil over medium heat; cook chicken, turning once, until no longer pink inside, about 8 minutes.

Sprinkle almonds over carrots. Serve with chicken.

Nutritional Information Per serving: about

cal 254 pro 29g total fat 11g sat. fat 3g
carb 11g dietary fibre 3g sugar 6g chol 73mg
sodium 366mg potassium 567mg

% RDI:

calcium 5 iron 10 vit A 105 vit C 15
folate 9
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