Breadcrumb Crusted Chicken with Glazed Carrots

For the chicken: Rinse the chicken and pat dry. Crush the cardamom and chile in a mortar until fine. Stir with the breadcrumbs and season with salt to taste. Rub 1 side of each chicken breast with the mustard and dip into the breadcrumb mixture. Heat the oil in a nonstick skillet set over medium heat. Add the chicken with the breadcrumbs facing down and cook until golden, about 3-4 minutes. Turn the chicken and cook over low heat until cooked through, about 6-8 minutes. 

For the carrots: Peel and slice the carrots. Heat the butter in a pot. Add the carrots and cook for 1-2 minutes. Add the sugar, lemon juice and some water to the carrots and simmer, covered, until tender, about 5 minutes.

Remove the lid from the carrots and allow the liquid to evaporate.

For serving: Arrange the carrots and chicken on plates.