Chicken Breast Fillet with Watercress Sauce

Peel potatoes and cook in boiling salted water until tender, about 20 minutes. 

Peel carrots and cook in boiling salted water, about 4 minutes.

Bring broth to a boil in a pot. Add chicken breasts. Cover and simmer over low heat until chicken is cooked through, about 10 minutes.

Rinse and trim watercress. Blanch watercress in boiling salted water. Then drain, rinse, squeeze to remove liquid and finely chop.

Remove 2 ladlefuls broth from the pot and transfer to a small saucepan. Add cream, lemon juice and watercress and season with salt and pepper. Mix cornstarch with a little cold water until smooth, then whisk into the sauce. Bring to a boil and cook until thickened.