Chicken breast with basil sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 8 Shallots
- 20 g Butter
- 1/8 l White wine
- 1/4 l clear broth (instant)
- 8 (each 80 g) Chicken filets
- 1 (62,5 g) Corner of cream processed cheese (50 % fat in dry matter)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 potty Basil
- 7-10 Tbsp Lemon
- 7-10 Tbsp colourful pepper
Directions
- 1
Peel and finely dice the shallots. Melt 1 tablespoon butter in a pot. Sauté diced shallots in it. Deglaze with white wine and stock. Bring to the boil. Wash the fillets and add to the stock.
- 2
Cook over medium heat for 15 minutes. Remove the fillets and keep warm. Let the liquid boil down a little. Cut the cheese into pieces and let it melt while stirring. Season the sauce with a little salt, some pepper and lemon juice.
- 3
Wash the basil, dab dry. Put something aside for garnishing. Pluck off the remaining leaves, cut into strips and add to the sauce. Serve the chicken fillets with the sauce. Garnish with basil leaves and lemon slices and sprinkle with coloured pepper to taste.
- 4
Rice or boiled potatoes taste good with it.
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