Season chicken breasts with salt and pepper, fry in heated melted butter until crisp and golden.

To make sauce boil carrot in bouillon and force through a strainer. Cook down the bouillon to reduce half its size, add cream and bring to a boil. Mix starch with vermouth, pour in boiling bouillon, season with salt and pepper and bring to a boil again.

Serve the chicken breasts dressed with the prepared sauce. Garnish with vegetables.