Autumn Chicken Skillet

For the Autumn Chicken Pan, cut Saint Albray into small cubes and marinate in a bowl with 1 tablespoon of olive oil, grated lemon zest, a little lemon juice and chopped parsley. Season to taste with salt and pepper.

Wash, peel and slice the carrots. Cut the chicken breast into strips. Heat pan with olive oil, season chicken breast and sear until cooked.

Then transfer to a plate and in the same pan sauté the onion until translucent. Add the carrot slices, salt and pepper. After about 5 minutes, caramelize with the brown sugar. Add the chicken breasts back to the vegetables and heat again briefly.

Remove pan from heat and mix the marinated cheese cubes into the warm Autumn Chicken Skillet. Garnish with parsley and serve.

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