Champagne Thyme Carrots

Every New Years Eve a bottle of champagne is open, I drink one glass, and promptly fall asleep!  This dish is quick and super easy.  Plus, it's a great way to use leftover champagne.

Ingredients:
2 Tablespoons butter
1 pound carrots, peeled and thinly sliced into coin shapes
1/4 cup chicken stock
1/2 cup champagne
1 teaspoon honey
1/4 teaspoon salt (optional)
1 Tablespoon fresh lemon juice
2 teaspoons fresh thyme chopped or 1 teaspoon dried

Preparation:
In a heavy saucepan, saute the carrots in the butter over medium heat until they begin to brown. Add the chicken stock, champagne, honey, and salt. Stir to combine. Bring to a simmer, cover, and cook over low heat until al dente (tender to the bite but not mushy soft), about 5 minutes.