4 Whole Boneless Chicken Breasts
Salt and Pepper
6 Tbl Butter
1 Clove of Garlic
1 Cup thinly sliced Carrots
1 Cup thinly sliced Onion
1 Tbl Flour
1/2 Cup coarse chopped Celery
1/2 Cup fine chopped Leaks
1/2 Tsp ground Thyme
1 Bay Leaf
1 Cup Chicken Stock
1 Cup Heavy Cream
1/2 Cup Dry Vermouth
1 Tbl Dijon Mustard

1) Melt butter in a large frying pan. Sauté garlic, carrots, and onion for 10 minutes over medium heat.

2) Stir in flour.

3) Salt and pepper the chicken. Arrange chicken, boned side down. Cover with celery, leaks, thyme, and add bay leaf. Cover and cook 5 minutes.

4) Add chicken stock, heavy cream, and vermouth. Simmer 20 minutes.

5) Remove chicken and transfer all vegetables and sauce to a blender, and purée.

6) Return puréed sauce to frying pan, stir in Dijon mustard and reheat. Pour sauce over chicken.

Serve & Enjoy!