INGREDIENTS
4
Chicken breasts, boneless skinless
4 oz
Baby-cut carrots
1
Garlic clove
1/2 cup
Vegetable broth
1
Cilantro leaves and rinsed capers
1
Black pepper, freshly ground
1
Sea salt
1 tbsp
Olive oil
1 tbsp
Butter, unsalted
1/2 cup
Half-and-half