Cut the shallot finely and fry in one tablespoon butter until soft in about 3 minutes.
Pour in the broth.
Cut the vanilla pod in half and scrape out the marrow with the back of a spoon.
Put the marrow and the pods in the broth and bring to a boil.
Allow simmering for 5 minutes to optimize its flavor.
Put the chicken in the broth and let it cook for 15 minutes.
Drain the chicken and pat dry.
Melt in a skillet the second tablespoon of butter and fry the chicken until golden brown.
Meanwhile, put the broth on high heat so it can reduce.
Remove the vanilla pods from the broth.
Mix the flour with the milk and add that after 5 minutes on high heat to the broth mixture so that it thickens.
Season with salt and pepper at the taste.
Remove the chicken from the pan and place on a serving dish.
Take the sauce from the heat and add the chives to the sauce.
Spoon some sauce over the chicken and serve the remaining sauce at the table.
Poaching the chicken in a delicious broth first keeps it juicy and gives it flavor. Then you pat it dry and bake it, and the chicken gets the crispy layer that is so tasty. The best of both worlds.
When you remove the vanilla pods from the sauce, rinse and dry them. you can then mix them together with 2 oz. (50 grams) of sugar. You leave this for 3 weeks in a jar and you have a deliciously scented vanilla sugar.
You can also use turkey fillet instead of chicken breast.
Replace the butter with lactose-free margarine and the milk with soy milk for a lactose-free recipe.
Serve the chicken with pasta and a green salad. The sauce will mix wonderfully with the pasta.