1 boned chicken breast
2 tbsp. butter
2 med. carrots, julienned
2 tbsp. fresh lemon juice
1 tbsp. fresh orange juice
1 tsp. dried rosemary
1 tbsp. chopped fresh parsley

Melt butter in a heavy skillet. Add chicken and carrots. Increase heat and stir constantly until chicken juices run clean (3 to 5 minutes). Add juices and rosemary and stir 2 minutes. Sprinkle with parsley and serve.