Products Needed:
white peppercorn, freshly ground
1 tbsp melted butter
3 sweet carrots
1/2 cup chicken bouillon
1/2 cup cream
1/2 tsp corn starch
2 tbsp dry white vermouth
salt
4 chicken breasts
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Directions: 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.
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