- 50ml/1žfl oz olive oil
- 50g/2oz butter
- salt and freshly ground black pepper
- 4 chicken breasts with skin
- 500ml/17½fl oz mineral water
- 25g/1oz sugar
- 1 tsp salt
- 500g/1lb 2oz baby carrots
- 50g/2oz butter
- 25g/1oz flatleaf parsley, chopped
- 25g/1oz chopped chervil
- Preheat the oven to 190C/375F/Gas 5.
- Heat a frying pan until hot and add the olive oil and butter.
- Season the chicken and place in the pan skin side down.
- Fry for three minutes until golden then turn over and place in the oven.
- Roast for eight minutes until tender then remove and rest for five minutes.
- In a saucepan put the water, sugar, salt and butter then the carrots, bring to the boil and turn down to a simmer.
- The carrots should have only a small amount of liquid left. Remove the lid and allow to reduce until it's the consistency of a thick syrup on a high heat, then add the chopped herbs and serve with the chicken.