Reduce vermouth and white wine by half over high heat, add soup, boil to 50 ml, add cream, cook a little bit, add cold butter in flakes, season with salt. Mix the chives into the sauce.
Quickly fry the chicken meat in portions, season generously with salt and freshly ground pepper, add to the hot sauce and serve on the spot.
To ensure that the meat is tender as butter, fry it only very quickly, salt it only after frying and never cook it in the sauce.
Our tip: Always use fresh chives if possible!
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