Parmesan Chicken with Carrots 

 | RICARDO

Ingredients

• 6 large carrots, peeled and sliced
• 4 skinless and boneless chicken breast halves
• 3 tablespoons (45 ml) Dijon mustard
• 2 tablespoons (30 ml) olive oil or butter
• 1/2 cup (125 ml) 35% cream
• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
• Salt and pepper
• Fresh thyme, for garnish