Chicken filet with kohlrabi in herb-cheese sauce

Name: Chicken filet with kohlrabi in herb-cheese sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 large kohlrabi; 1 TEASPOON Vegetable broth; 4 (approx. 600 g) Chicken filets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Oil; 1/2 potty Basil; 1 package (150 g) Cream cheese with herbs from Provence

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 large kohlrabi
1 TEASPOON Vegetable broth
4 (approx. 600 g) Chicken filets
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Oil
1/2 potty Basil
1 package (150 g) Cream cheese with herbs from Provence

Directions

1
Peel, halve and cut the kohlrabi into slices. Steam in 1/4 l water covered with broth for about 5 minutes.
2
Wash the chicken fillets, dab dry and cut in half crosswise. Season with salt and pepper. Fry in hot oil for 5-7 minutes on each side.
3
Wash the basil and chop finely, except for something to garnish. Drain the kohlrabi, pouring the stock directly over the fillets. Stir in cream cheese, bring to the boil and simmer for 2-3 minutes. Season to taste with salt and pepper.
4
Stir in the basil. Arrange and garnish everything. Serve with baguette.