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.
Fresh mint leaves, cut into thin slices for garnish
In a large nonstick frying pan over medium-high heat, warm 1tablespoon 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.
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.
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.