Clean the scallions, leaving beautiful green. Cut the onions diagonally into pieces about 1 cm wide. Peel the carrots and also cut diagonally into slices. Clean the celery, cut it in half lengthwise, cut the lower part into thirds if desired and cut into two cm long stalks.
Clean the mushrooms and cut them into slices.
Put all the prepared ingredients in a rather wide frying pan and season with lemon zest, salt and pepper. Spread the butter in small flakes evenly over the vegetables. Add Noilly Prat and white wine. Let everything bubble up with the lid closed and make two to three min.
Now season the chicken breasts with salt and pepper. Put them on the bed of vegetables and cook them for ten to twelve minutes, depending on the thickness of the breasts, with the lid closed.
Remove the chicken breasts from the vegetable steam and wrap them in double-folded aluminum foil to keep them warm and to allow them to rest.
Stir a few spoonfuls of the hot vegetable jus with the fresh cream or possibly the heavy cream. Add to the vegetables, mix well and cook a little longer. Add the freshly chopped chervil and season the vegetables with salt and pepper.
Slice the chicken breasts slightly diagonally and arrange on the vegetables.
Chervil: The garden chervil, an annual plant, is cultivated in our region.
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