The chicken is boiled and cut into portions. Prepare sauce: in 3-4 tbsp butter (sunflower oil) fry the flour, stirring constantly, until a golden color, not red. Fried flour diluted with strained chicken broth. To the sauce is added gradually well beaten yolks and pressed juice of half a lemon. Then the sauce stir with wire on low heat for several minutes. grated carrots steamed with 1-2 tbsp sunflower oil and 1-2 tbsp water under cover until tender. Add a pinch of salt and sugar. Stews another 2-3 minutes. Serve each portion of chicken pour the sauce and garnish with lemon slices and carrot sauce.