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Cook Carrots Until Tender. Season Chicken With Salt & Pepper. Saute Chicken, Shallots In The Butter And Oil Until Shallots Are Soft And Chicken Browned. Pour Wine In And Bring To Boil. Reduce Wine To About 1/4 Cup. Add Chicken Stock, Boil, Stir In Cream, Salt & Pepper To Taste, Simmer Over Medium Heat Until Sauce Thickens, About 7 Minutes. Add Cooked Carrots And Cook Until Heated Through. Remove From Heat, Stir In Chives And Serve.
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