-4 Chicken breasts (boneless thin cut filets preferred)
-shredded carrots or 2 large carrots, grated
-Salt & Pepper to season and taste
-2 tablespoons tarragon
-1 teaspoon ginger (optional)
Heat up olive oil once around the pan and butter (small cut) into a skillet on medium heat until melted. Meanwhile season the chicken with salt and pepper on both sides. When butter is melted and oil is hot, place the chicken in the skillet until golden brown on both sides for about 5-10 minutes (depending on chicken). When chicken is done, place them on the plate and cover them with aluminum foil to keep them warm.
In the same skillet, do not clean- keep the flavor of the chicken. Add more butter (a couple of cuts, depending on your taste as it is a major part of the sauce). When melted, add the shallots (optional) until they are soften for about 5 minutes; then add the shredded carrots and let it cook for about 5 more minutes until golden brown, soft yet still with a crunch. Season with salt and pepper. Add tarragon and stir well for about 2-3 minutes so all the flavor could blend together. Optional: add about a teaspoon of ginger to the hot pan.
To serve- you may add the chicken to the pan putting the carrot-butter sauce on top or place the chicken on a serving place and pour the carrot-butter sauce on top.
-Rice infused in chicken broth