James Martin makes chicken breast with glazed Vichy carrots on Saturday Kitchen.
The ingredients are: 50ml olive oil, 50g butter, salt and freshly ground black pepper, 4 chicken breasts with skin.
For the glazed carrots: 500ml mineral water, 25g sugar, 1 tsp salt, 500g baby carrots, 50g butter, 25g flatleaf parsley, and 25g chopped chervil.
To prepare the dish, preheat the oven to 190C.
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.