Summary

Ingredients

• 4 carrot (s)
• 400 g potato (s), small, waxy ones
• 5 tablespoon oil
• some salt and pepper
• 2 chicken breast fillet (s) (160 g each)
• 1 teaspoon honey
• some sugar
• 150 ml cream
• 100 g peas, frozen
• 2 teaspoons lemon juice
• 0.5 ½ bunch chervil

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Instructions

1. Peel the carrots and cut them diagonally into thin slices. Peel and halve the potatoes. Mix in a bowl with 2 tablespoons of oil and season with salt. Place on a baking tray lined with baking paper. Bake in the hot oven at 220 ° (fan oven 200 °) on the middle rack for 25 minutes.
2. In the meantime, brush the chicken breast fillets all around with 1/2 teaspoon of honey and season with salt. Fry in a pan with 2 tablespoons of oil on each side for 1 minute until light brown.
3. In the last 10 minutes of baking time, add the meat to the potatoes on the tray and finish cooking.
4. Braise the carrots in a saucepan with 1 tablespoon of oil. Season with salt and a little sugar. Add 50 ml of water and cooking cream, bring to the boil and cook over a mild heat for 3 minutes. Add the peas and cook for 3 minutes. Season to taste with salt, pepper and a little lemon juice. Pluck the leaves from the notch and chop finely. Mix into the sauce just before serving.
5. Serve with potatoes and chicken breast.