Sherry Chicken with Almond-Chocolate Salt, Almond-Carrots and Savory Cantuccini

Serves 4Preparation time of 45 minutes (without marinating)
1 tbsp. ground almonds
Coarse sea salt (Fleur de Sel)
1 tsp. cocoa powder
4 chicken breast fillets with skin (150 g each)
225 ml sherry (medium)
2 cloves garlic, finely chopped
4 tablespoons olive oil
500 g bunched carrots, peeled with a bit of green
250 g small shallots, halved
White pepper from the mill
200 ml chicken broth
25 g of white almond butter (from the health food store)
50 ml whipping cream
Freshly grated nutmeg
For the almond-chocolate salt, mix ground almonds, 1 teaspoon sea salt and cocoa powder. Mix 150 ml sherry, garlic, 1 tablespoon olive oil and 1 teaspoon almond-chocolate salt. Place chicken breasts in marinade and refrigerate overnight.
Peel carrots, leaving a bit of green on top then boil for 6-8 minutes in lightly salted water. peel and cut shallots in half.
Take chicken breasts out of marinade, pat dry, season with salt and pepper. Heat 1 tbsp. oil in a nonstick skillet, fry shallots over medium heat for 2- 3 minutes. Add 75ml sherry, chicken broth, almond paste and cream to the shallots. Simmer covered over low heat for 10 minutes. Season with salt, pepper and a pinch of nutmeg.
In a second pan, heat 2 tbsp. oil and fry chicken breasts on both sides for 5 minutes. Drain carrots, add butter to the pan and swirl carrots in it. Season with salt, pepper and lemon juice. Sprinkle chicken breast with the chocolate-almond salt. Serve the Cantuccini with sherry shallot sauce. (See Cantuccini recipe for preparing Cantuccini). Season with almond-chocolate salt.