Chicken with Carrots

4

large boneless chicken breasts

Salt, freshly ground white pepper

3

tablespoons pareve margarine,

at room temperature (divided)

2 1/2 cups chicken broth (divided)

1 1/2 pounds large carrots (divided)

Grated zest and juice of 1 lemon

1/2 teaspoon dried thyme

2

tablespoons chopped parsley

1

quart oil for frying

Sprinkle chicken with salt and pepper. In large

ovenproof saute pan, heat 1 tablespoon margarine

over medium high heat until very hot. Place chicken

breasts, skin side down, in pan 1 minute, turn and

brown other side. Turn skin side up, roast at 400° F for

,

20 minutes, until juices run clear. Remove to a platter,

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cover and keep warm. Add 1 1/2 cups broth to pan,

•

reduce by half. Set aside. Slice half the carrots 1/8-

inch thick. Bring remaining broth, margarine, lemon

zest and juice, thyme, and salt and pepper to taste to

a boil. Add sliced carrots, simmer, covered, 10 to 12

minutes, until crisp-tender. Add parsley. Set aside.

With a vegetable peeler, slice remaining carrots into

long strips, then into 1/8 - inch threads. Fry carrots 1

to 1 1 /2 minutes in two batches in oil heated to 350°F,

until crisp. Drain on paper towels. When cool enough

to handle, shape into 4 loose mounds. Spoon some

carrot circles with their liquid in center of heated

dinner plates. Cut each chicken breast into 3 thick

slices, arranging them over carrots. Spoon on chicken

juices; top with fried carrots.

Makes 4 servings.

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