| 1 | 1.peel carrots and garlic.saute both in half of the butter and oil for about 3 minutes. |
| 2 | 2.add 1 tablespoon flour; stir and add the broth.simmer, uncovered, for about 10 minutes, until reduced by half. |
| 3 | 3.add the wine and simmer 10 minutes. |
| 4 | 4.in the meantime wash and chop the parsley and the chives finely and mix the egg with a handmixer. |
| 5 | 5.cut fat of meat and slice into 6 evenly thin slices.season the meat with salt and pepper and coat well with the rest of the flour. |
| 6 | 6.roll the meat in the herbs. |
| 7 | 7.fry the meat in the rest of the butter, with mild heat, on each side about 2-3 minutes. |
| 8 | 8.mix the wine with salt and pepper,as needed and pour over chicken. |
| 9 | 9.serve with potatoes or rice or bread and a dry white wine |
