Candied Carrots with Fresh Herbs

11/2 pounds carrots1 cup (2 sticks) butter or margarine2 cups chicken broth1#189; teaspoons fresh lemon verbena, finely chopped1#189; teaspoons fresh basil, finely chopped1 teaspoon fresh thyme, finely choppedSalt and pepper to tasteSlice carrots lengthwise and then in half.Melt butter in large saucepan then add broth. Spread carrot pieces evenly through pan. Cook over medium heat until tender. Remove to serving dish and keep warm, leaving liquid in pan.Simmer liquid over medium-high heat until reduced to 1/4 cup. Monitor carefully. Pour sauce over carrots; sprinkle with lemon verbena, basil, thyme, salt and pepper.Serves eight to 10.