* 250ml Chicken Broth
* 1 Chicken, cut into quarters or 4 Chicken breasts
* 3 Carrots, peeled and Julienned
* 3 stalks of Celery, Julienned
* 1 Leek, Julienned
* Seasoning
* A little Nutmeg
* 20g Butter
* 30g Flour
* 150ml Cream
* 2 tablespoons chopped Parsley
* 1 tablespoon chopped Chervil

===Method===
* Steam the Vegetables for 10 minutes in a knob of Butter without letting them Brown.
* Add the Chicken Broth to cover the Vegetables.
* Season and add Chicken pieces and cook over low heat for 20 minutes until cooked through.
* Remove Chicken and Vegetables and keep warm.
* Melt the Butter, add the Flour and cook until slightly golden.
* Add this paste to the Stock and cook for 10 minutes over low heat.
* Arrange the Chicken pieces in a tureen.
* Stir in the Cream into the Broth.
* Drain the Vegetable Julienne and add it to the Sauce.
* Do not let it Boil.
* If necessary, adjust the seasoning by adding a little Nutmeg.
* Pour this mixture over the Chicken and sprinkle with finely chopped Parsley and Chervil before serving.

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