Prepare the carrot, leek and celery and cut into very small cubes (brunoise), of which you will need 50 g.
Meanwhile, immerse the tomatoes in boiling water for about 15 seconds, peel off the skin, remove the seeds and also dice the tomato flesh very finely. Finely chop the shallot and pluck the basil leaves.
Cut the poultry meat (without skin) into cubes of about 3×3 cm, season with the herb mixture and sauté in a frying pan at high temperature for about 1 minute until crispy, then keep warm on a plate at the edge of the stove with the lid closed.
Add the butter to the frying pan, add the finely chopped shallot and the diced vegetables and tomatoes, squeeze out the garlic clove and add it to the pan. Meanwhile, sauté everything together for about 1 min.
Add vermouth and white wine and reduce by at least half over high heat. Fill up with soup (or chicken stock) and boil the whole thing briefly. Now add the cream, remove the pan from the stove and carefully season the sauce with salt, a hint of curry, a touch of cayenne and a few drops of juice from a lemon.
Make the sauce to a creamy consistency, warm the poultry meat in the sauce in seconds, add basil leaves and spread the dish evenly in the center of large hot plates.
Our tip: It is best to use fresh herbs for extra flavor!