Chicken vermouth

4 PCs chicken breast

150 g the dry vermouth

1 tbsp. butter

1 shallot - thinly sliced

125 g vegetables , sliced into strips (carrots, parsley root and leeks)

1 PCs bouillon cubes . (chicken)

50 g water

300 g cream thick

1 tsp. mustard

salt

white pepper freshly ground

With chicken breast, remove skin and cut the flesh (fillet) with the sternum, carefully smooth and season with salt and pepper on both sides.

Melt the butter. Add the vegetables and saut, preventing staining.

Dissolve a cube of bouillon in the water. Lay chicken Breasts on top of vegetables. Pour the broth and add the vermouth. Simmer 20 minutes.

Bring the broth to a boil, add the cream and mustard. Boil, stirring constantly. Season with salt and pepper.

Pour the chicken with the sauce and serve with vegetables or rice.