Danish Stuffed Chicken with Blueberry Sauce

Cook carrot and onion 1 teaspoon butter in small covered saucepan over medium heat until tender, about 10 minutes; cool.

Sprinkle inside chicken pieces with salt, tarragon and pepper; top each piece with some of the carrot-onion mixture and cheese; roll up; secure with wooden picks. Sauté in oil and 2 tablespoons butter in large skillet until golden brown on all sides, about 7 minutes; reduce heat; add chicken broth and vermouth. Simmer covered until chicken is tender, about 20 minutes.

Remove chicken to serving platter; remove picks; keep warm. Cook pan juices until liquid is reduced to 1-1/4 cups; stir in orange juice and sherry. Mix cornstarch and water in small bowl; stir into pan juices. Cook, stirring constantly, until sauce thickens and bubbles for 3 minutes. Stir in blueberries and cream; cook until just heated through, about 3 minutes. Serve sauce over chicken.