Chicken breast with carrot sauce

4 chicken - breast

salt

freshly ground white pepper

1 Art. l. melted butter

3 pcs. sweet carrots large

125 g chicken broth

100 g cream

1/2 h. l. corn starch

2 Art. l. dry vermouth white

Chicken breasts with salt and pepper and fry in hot oil on both sides until golden brown.

For the sauce, cook carrots in the broth, rub through a sieve. Uvarov half broth, pour in the cream, bring to a boil. Mix starch with vermouth, pour in the boiling broth, season with salt and pepper, bring to a boil again.

Serve chicken breast cooked with carrot sauce. Garnish vegetables.