This recipe from the December 2012 issue of Canadian Living pairs pan-fried chicken cutlets with glazed carrots. While the chicken is fairly plain, the carrots are flavoured with garlic, cinnamon, sugar, butter, parsley, lemon juice and tarragon. The tarragon really elevates the flavour of the dish, as do the toasted sliced almonds sprinked on top. If you are looking for a way to dress up carrots, try this recipe. I added a parsnip, which worked fine.

Avoiding Additives and Preservatives

Cinnamon, broth, butter and almonds may contain artificial ingredients. Look for cinnamon without colour or anti-caking agents, an all-natural broth such as Imagine Organic brand, unsalted butter than contains only cream and almonds with no sulfites or other chemicals added.

Cut the chicken breasts in half horizonatally to create the cutlets

The dish is topped with toasted sliced almonds

I used a mixture of carrots and parsnips

Simmer vegetables until tender and liquid has evaporated

Brown the cutlets in a non-stick pan

Pan-Fried Chicken with Glazed Herbed Carrots


2 tsp (10 mL) olive oil

1 shallot, finely chopped

2 cloves garlic, chopped

1 pinch cinnamon

3 large carrots, (about 250 g total), cut in 1/8-inch (3 mm) slices

¼ tsp (1 mL) salt

¼ tsp (1 mL) pepper

2/3 cup (150 mL) sodium-reduced chicken broth

¼ cup (60 mL) chopped fresh parsley

2 tbsp (30 mL) chopped fresh tarragon

1 tbsp (15 mL) packed brown sugar

1 tbsp (15 mL) butter

1 tbsp (15 mL) lemon juice

2 large boneless skinless chicken breasts, (about 1 lb/450 g total)

¼ cup (60 mL) slivered almonds, toasted


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. Serves 4.

From the December 2012 issue of Canadian Living.