3 teaspoons olive oil
1 tablespoon seasoned salt
1 carrot, cut into 1/2 inch chunks
2 green onions, sliced
1 tablespoon lemon juice
1/3 cup honey
1/2 pint chicken broth
2 teaspoons bottled red wine
2 teaspoons lemon zest
1 1/2 tablespoons olive oil
1 1/2 teaspoons dried oregano
Place vegetable oil in a large bowl. Season with seasoned salt and carrot, green onions, lemon juice and honey. Mix gently in flour, stirring frequently. Trim the carrot halves to obtain a 1 inch thickness. Place in a small bowl.
In a large bowl, combine broth, wine and lemon zest. Add olive oil, oregano, chicken and carrots; mix well. Place in refrigerator refrigerated container. Chill overnight before serving.