Chicken filet with herb crust

Name: Chicken filet with herb crust
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 Stem(s) Basil; 3 discs Toast; 50 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Chili Flakes; 4 (approx. 600 g) Chicken filet; 7-10 Tbsp Pepper; 200 g Mushrooms; 200 g Tomatoes; 2 Onions; 300 g Noodles (e.g. tripolins); 2 TABLESPOONS Olive oil; 100 g Whipped cream; 200 ml Poultry broth (instant); 2 TABLESPOONS Sauce thickener

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 Stem(s) Basil
3 discs Toast
50 g soft butter
7-10 Tbsp Salt
7-10 Tbsp Chili Flakes
4 (approx. 600 g) Chicken filet
7-10 Tbsp Pepper
200 g Mushrooms
200 g Tomatoes
2 Onions
300 g Noodles (e.g. tripolins)
2 TABLESPOONS Olive oil
100 g Whipped cream
200 ml Poultry broth (instant)
2 TABLESPOONS Sauce thickener

Directions

1
For the crust, wash basil, shake dry, pluck leaves from the stems and chop all but a few for garnishing. Cut the crust from the bread and chop the bread finely in the universal chopper.
2
Knead butter, bread and basil. Season with salt and chili flakes. Wash the meat, dab dry and season on all sides with salt and pepper. Put meat on a baking tray and spread with bread-butter-paste.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Clean, clean and slice the mushrooms. Wash, clean and dice the tomatoes. Peel onions and cut into slices.
4
Meanwhile, prepare the pasta in boiling salted water according to the instructions on the packet. Heat the oil. Fry mushrooms and onions for about 3 minutes. Fry the tomatoes for the last minute. Deglaze with cream. Add stock, bring to the boil and thicken with sauce thickener.
5
Season to taste with salt and pepper. Arrange meat, noodles and sauce on plates. Garnish with basil.