Pan-Roasted Chicken Breasts with Baby Carrots (ATK)

By IUPUI95

Ingredients

• 4 bone-in, split chicken breasts
• 1 tbs vegetable oil
• 1 1/2 lbs baby carrots
• 6 tbs unsalted butter
• 1 tsp sugar
• 1 shallot, minced
• 2 tsp minced fresh tarragon
• Salt & Pepper

Preparation

Step 1

1) Adjust oven rack to lowest possible position and heat oven to 450°F.

2) Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbs of oil in 12" non-stick skillet over medium-high heat until just smoking. Brown chicken well on skin side, about 5 minutes.

3) While chicken browns, toss carrots with 1/2 tsp salt and 1/4 tsp pepper in a microwave safe bowl. Cover tightly with plastic wrap. Microwave on high until carrots begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to toss carrots halfway through.

4) Transfer chicken, skin side up, to baking dish and bake until thickest part registers 160°F on instant read thermometer, 15 to 20 minutes.

5) While chicken bakes, pour off any grease in skillet, add 2 tbs of butter, and return to medium heat until melted. Drain microwaved carrots, then add to skillet with sugar and cook, stirring occassionally, until golden brown and tender, about 10 minutes.

6) Microwave remaining 4 tbs of butter with shallot on 50% power until butter has melted and shallots are softened, 30 to 60 seconds. Stir in tarragon. Drizzle butter over chicken and carrots before serving.