Chicken filet in basil cream

Name: Chicken filet in basil cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 1 bundle (approx. 500 g) Carrots; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4-6 (125 g each) Chicken filets; 2-3 TABLESPOONS Oil; 300-350 g fine ribbon noodles; 200 g Whipped cream; 3 TABLESPOONS sauce thickener; 1/2 bunch/pot of basil; 1 TEASPOON white balsamic vinegar

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
1 bundle (approx. 500 g) Carrots
7-10 Tbsp Salt
7-10 Tbsp white pepper
4-6 (125 g each) Chicken filets
2-3 TABLESPOONS Oil
300-350 g fine ribbon noodles
200 g Whipped cream
3 TABLESPOONS sauce thickener
1/2 bunch/pot of basil
1 TEASPOON white balsamic vinegar

Directions

1
Peel and finely chop the onion. Peel, wash and thinly slice the carrots. Cover and cook in approx. 3/8 l boiling salted water for approx. 5 minutes
2
Wash the chicken fillets and pat them dry. Fry fillets in hot oil for 5-6 minutes on each side, season
3
Cook the pasta in boiling salted water for 8-10 minutes. Drain the carrots and collect the vegetable stock. Remove the fillets and keep both warm. Sauté onion in frying fat. Deglaze with stock and cream, bring to the boil. Simmer for about 3 minutes. thicken sauce
4
Wash the basil and cut into strips, except for a little to garnish. Stir into the sauce. Season to taste with salt, pepper and balsamic vinegar. Drain the pasta and serve. Garnish with remaining basil
5
Drink: cool white wine spritzer