Chicken filets in basil cream with carrots and noodles

Name: Chicken filets in basil cream with carrots and noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 collar (approx. 250 g) Carrots; 1 medium onion; 4 Chicken filets (approx. 200 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g fine ribbon noodles; 350 ml Vegetable broth (instant); 250 g Whipped cream; 1/2 small pot of basil; 2-3 TABLESPOONS sauce thickener; 1 pinch Sugar; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Basil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 collar (approx. 250 g) Carrots
1 medium onion
4 Chicken filets (approx. 200 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g fine ribbon noodles
350 ml Vegetable broth (instant)
250 g Whipped cream
1/2 small pot of basil
2-3 TABLESPOONS sauce thickener
1 pinch Sugar
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Basil

Directions

1
Peel, wash and slice the carrots. Peel and finely chop the onion. Wash chicken filets, dab dry. Heat the oil in a pan and fry the fillets for 12-15 minutes until golden brown all around. Remove, season with salt and pepper and keep warm.
2
Meanwhile cook the noodles in salt water according to the instructions on the packet. Sauté onion in frying fat. Deglaze with stock and cream, bring to the boil and simmer for about 3 minutes. Cook the carrot slices in boiling salted water for about 2 minutes, drain and drain. Pluck basil leaves from the stalks, wash, dab dry and add to the sauce. Stir in sauce thickener and cook for about 1 minute. Season sauce with salt, pepper, sugar and lemon juice. Drain the pasta. Cut the chicken fillets into slices.
3
Stir in sauce thickener and cook for about 1 minute. Season sauce with salt, pepper, sugar and lemon juice. Drain the pasta. Cut the chicken fillets into slices. Arrange meat, carrot slices, noodles and sauce on plates. Serve garnished with basil