Bring some fancy French into your life with this delightfully herbed sauced, mounted with rich butter, that melds to the chicken like it was born to adorn it. (Which it was!) Brown sugar carrots add a special brand of magic to these proceedings, sweet magic. Or should we say "douce magie?" Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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You Will Need
Large Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel and mince shallot.
Peel, trim, and cut carrots into ½" rounds.
Coarsely chop pecans, if necessary.
Pat chicken dry, and season both sides with seasoning blend and a pinch of salt.
If using lamb chops, pat dry and season both sides same amount. If using pork chops, pat dry and season both sides same amount. If using salmon, pat dry and season flesh-side same amount.
Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until starting to brown, 4-6 minutes.
Add ½ cup water, half the butter (reserve remaining for sauce), brown sugar, ¼ tsp. salt and a pinch of pepper. Reduce heat to medium-low. Cover, and stir occasionally until liquid is mostly evaporated and carrots are tender, 10-15 minutes.
Uncover, and simmer until liquid thickens to coat carrots, 2-3 minutes.
While carrots cook, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Reserve pan; no need to wipe clean.
While chicken roasts, make sauce.
If using lamb chops or pork chops, follow same instructions and sear until browned, 2-3 minutes per side. Transfer to prepared baking sheet and roast in hot oven until lamb or pork reaches a minimum internal temperature of 145 degrees, 6-9 minutes. If using salmon, follow same instructions and place in hot pan, flesh-side down. Sear until golden brown, 2-4 minutes. Transfer to prepared baking sheet, seared-side up. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Make the Sauce
Return same pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallots to hot pan and stir occasionally until tender, 2-3 minutes.
Add ¼ cup water, demi-glace, herbes de Provence, and a pinch of salt and pepper. Bring to a boil. Once boiling, stir constantly until thickened slightly, 2-3 minutes.
Remove from burner and stir in remaining butter.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over chicken, and garnishing carrots with pecans and chives. Bon appétit!
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