Peel the carrots and cut into batons. Place in a heavy-based saucepan or cooking pot with 30g butter and the Sichuan pepper. Season with salt and pepper and add water to half the height of the carrots. Cook until all the water has evaporated.
Make small incision in the chicken fillets and fill with rosemary leaves.
Heat a frying pan and add a drizzle of ground nut oil. Place the chicken in the pan, rosemary side down and sear over a medium-high heat. Turn the chicken over and colour the other side. Add 2 glasses of water and the rosemary stems. Cover with a sheet of aluminium foil and cook for 5 minutes. Finish cooking with 20g butter.
Serve the carrots in the centre of large dinner plates and place the chicken on top. Finsh with a drizzle of the cooking sauce.
«An alternative method of cooking the chicken would be to lightly pan-fry until coloured then place in the oven and cook for 6-8 minutes at 200°C depending on size.»