Chicken and Carrots with Lemon Butter Sauce

Description
A family recipe for Chicken and Carrots with Lemon Butter Sauce.

Ingredients

• Serves 4
• 32 minutes
• 1 Tbls canola oil
• 4 (6 ounce) skinless, boneless chicken breast healves
• 3/4 tsp salt, divided
• 3/8 tsp black pepper, divided
• 12 ounces (1/2″ thick) diagonally cut peeled carrot (about 2 cups)
• 3 Tbls minced shallots
• 1 Tbls chopped fresh thyme
• 1/2 cup dry white tine
• 1 cup unsalted chicken stock
• 2 Tbls unsalted butter
• 2 Tbls chopped fresh flat leaf parsley
• 1 1/2 tsp lemon juice

Instructions

1. Preheat oven to 400 degrees.
2. Heat a large ovenproof skillet over medium -high heat.
3. Add oil to pan; swirl to coat.
4. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper.
5. Add chick to pan.
6. Cook 4 minutes or until browned on one side.
7. Turn over; place pan in oven.
8. Bake at 400 degrees for 8 minutes or until a thermometer registers 160 degrees.
9. Remove chicken from pan; keep warm.
10. While chicken cooks, arrange the carrots in a vegetable steamer; steam for 7 minutes or until tender.
11. Remove from steamer; sprinkle with 1/4 tsp salt.
12. Return skillet to medium-high heat.
13. Add shallots and thyme; saute 1 minute.
14. Add wine.
15. Bring to a boil; cook until reduced by half.
16. Add stock.
17. Bring to a boil, and cook 5 minutes or until reduced to 1/3 cup.
18. Reduce heat to low.
19. Add butter, stirring constantly with a whisk until butter melts.
20. Remove from heat.
21. Add remaining 1/4 tsp salt, remaining 1/8 tsp pepper, parsley, and juice, stirring with a whisk.
22. Divide carrots evenly among 4 plates; top with chicken.
23. Spoon sauce over chicken and carrots.