Heat the clarified butter in a frying pan, fry the chicken breast, remove it, season with salt and pepper.
Put the butter in the pan and sauté the chilli and onion cubes. Briefly roast the tomato puree, deglaze with whiskey and let it boil down briefly. Then add the broth, the ketchup and the cream and let it simmer for about 10 minutes. Season with a little Worcestershire sauce, add the chicken breast and let it steep in the sauce. Season with salt and pepper and serve.
This goes well with wild rice with carrots, for example.