Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.
Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original. Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.
If sweet potatoes are your vegetable of choice, try this glazed recipe that combines sugar, lemon juice, nutmeg, and butter for a side dish that's fit for a holiday meal.
Add fresh flavors to a weeknight staple with this family-friendly menu. Prep tip: Leeks can be full of grit, so it's a good idea to rinse well after slicing.
