For the marinade mix the lemon juice, lemon zest, salt, sugar, pepper, mustard and 1 tbsp olive oil

Place chicken in marinade for 1 hour. A little lemon can throw out there and then use it when cooking - it will additionally give a flavor

Preheat a pan the remaining 1 tbsp oil. Remove the brisket from the marinade (save the marinade) and place the breast on a hot pan, fry quickly on both sides. If the pan heat well, for the crust you will need no more than 1 minute on each side. Then pour into the pan the remaining marinade and wine, cook with the lid open on high heat for 10 minutes. Plate off the pan cover. Leave the chicken under the lid is off the stove for another 5-7 minutes.

Meanwhile, in another frying pan, heat the butter, add the sliced carrots and sugar, fry for about 5 minutes

Pour into the pan the lemon juice and wine and cook, stirring, over high heat until juice, wine and sugar will turn into caramel (about 7 minutes)

To turn off the stove, carrots sprinkle herbs de Provence and stir

Serve the breast, garnero her glazed carrots and sprinkled lemon zest. It is very tasty - I recommend to try!!