The mint in our garden explodes in the early summer, and was the inspiration for this fresh-tasting dish. I grind the herb with toasted almonds and extra-virgin olive oil for a sauce that is also great with fish and lamb.

Ingredients

  • Extra-virgin olive oil, 2 tablespoons
  • Chicken breast cutlets, ¾ lb (375 g)
  • Kosher salt and freshly ground black pepper
  • Shallot, 1, minced
  • Red pepper flakes
  • Carrots, 2, shredded (about 2¼ cups/6 oz/185 g)
  • Lemon juice, 2 teaspoons
  • Mint Pesto
  • Hot water, if needed
  • Fresh mint leaves, cut into thin slices for garnish

Method

  1. In a large nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Sprinkle the chicken with salt and pepper and add to the frying pan. Sauté until cooked through, 2–3 minutes per side. Transfer the chicken to a warmed plate.
  2. Add the remaining 1 tablespoon oil to the same frying pan, and then add the shallot and a pinch of pepper flakes. Sauté until the shallot begins to soften, about 1 minute. Add the carrots and sprinkle lightly with salt and black pepper. Sauté until the carrots are tender-crisp, 2–3 minutes. Mix in the lemon juice and any juices from the plate holding the chicken. Taste and adjust the seasoning.
  3. Divide the carrots between 2 warmed plates. Top with the chicken. Thin the pesto with a little hot water, if desired. Spoon the pesto over the chicken, sprinkle with sliced mint, and serve right away.

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