Chicken filet in basil cream

Name: Chicken filet in basil cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Chicken filets (approx. 600 g); 500 g Carrots; 2 medium-sized onions; 2 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1/4 l Chicken broth (instant); 100-125 g Whipped cream; 3-4 Stem(s) Basil; 2-3 TABLESPOONS sauce thickener

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Chicken filets (approx. 600 g)
500 g Carrots
2 medium-sized onions
2 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1/4 l Chicken broth (instant)
100-125 g Whipped cream
3-4 Stem(s) Basil
2-3 TABLESPOONS sauce thickener

Directions

1
Rinse chicken fillets, pat dry and cut into large cubes. Peel, wash and chop the carrots. Peel and slice onions
2
Heat the oil. Brown the meat in it all around. Season with salt and pepper. Add carrots and onions and fry everything else for about 5 minutes
3
Pour in broth and cream and bring to the boil. Wash the basil. Cut the leaves, except for a few, into rough strips and add to the meat. Cover and stew for about 10 minutes. Bind with sauce thickener. Season to taste with salt and pepper. Garnish with remaining basil. Serve with: bread or ribbon noodles
4
Drink: white wine spritzer