Chicken filet in basil cream

Name: Chicken filet in basil cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 800 g Chicken filet; 500 g Carrots; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/4 l clear chicken stock (instant); 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 1 collar Basil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

800 g Chicken filet
500 g Carrots
2 Onions
2 Garlic cloves
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/4 l clear chicken stock (instant)
250 g Whipped cream
2 TABLESPOONS sauce thickener
1 collar Basil

Directions

1
Wash and dry the chicken filet and cut into large cubes. Clean, peel and slice the carrots diagonally. Peel onions and garlic and cut into slices. Fry meat in hot oil while turning for 8-10 minutes. Season with salt and pepper. Add carrots, onions and garlic and fry for about 3 minutes.
2
Add chicken soup and cream and bring to the boil. Add sauce thickener while stirring. Wash the basil, pluck the leaves from the stalks, add them and let everything stew for about 10 minutes. Season to taste with salt and pepper. White bread tastes good with it