This is a delicious, versatile side dish for roast chicken, pork tenderloin, or steak.
Cooking Light JANUARY 2011
1. Cook carrots in boiling water for 8 minutes or until tender. Drain well.
2. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add carrots; cook 1 minute. Add Chicken Glace, salt, and pepper; cook 3 minutes. Stir in parsley, chives, and tarragon.
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