1 tbsp. butter
1 sm. carrot, peeled & cut in julienne strips
1 sm. leek (white part only), cut into julienne strips
4 boneless chicken breast halves, skinned
Salt & freshly ground pepper
1 c. dry white wine
1/2 c. dry sherry
1/4 c. Pernod
2 bay leaves
1 tsp. minced fennel tops
1 tsp. minced basil
1 tsp. minced lemon thyme or 1 tsp. minced thyme & 1/4 tsp. grated lemon peel
1/2 tsp. minced mint
1/2 tsp. minced tarragon
1 c. whipping cream

In large skillet melt butter over medium heat; add carrot, leek, and celery and stir until just beginning to soften, about 3 minutes. Remove from heat and transfer vegetables to plate using a slotted spoon.

Season chicken breast halves with salt and pepper. Arrange in single layer in the same skillet. Add wine, sherry, Pernod and bay leaves. Return sauteed vegetables to skillet. Cover tightly and simmer until chicken is just springy to the touch, about 8 minutes.

Transfer chicken and vegetables to heated platter with slotted spoon, and tent with foil to keep warm.

Add minced herbs to liquid in skillet; bring to a boil and boil until liquid is reduced by one half, about 5 minutes.

Add cream and any liquid accumulated on the chicken platter and boil until mixture thickens and coats spoon, about 5 minutes.

Pour sauce over chicken and vegetables and serve immediately. Yield; 4 servings.

Pernod is an aromatic French liquor.