1 Rinse vegetables, peel and cut into fine julienne strips. In a pan, heat oil with 1 tablespoon butter and fry the vegetables. Pour in vegetable broth and cook for about 5 minutes, then set aside and keep warm. Mix in ground parsley.
2 Cut chicken into strips and fry in a pan in hot clarified butter until golden brown, 5-7 minutes. Season chicken with salt and pepper.
3 Dust potatoes with flour and fry in hot butter until golden. Put chicken, potatoes and vegetables on plates. Garnish with watercress to serve.