Chicken filets in onion cream
easy
Ingredients
- 300 g Whipped cream
- 1 TEASPOON Vegetable broth (instant)
- 1 Bag of soup base for
- 7-10 Tbsp Onion cream soup (gives each
- 4 plate; e.g. from Knorr)
- 4 Chicken filets (à approx. 175 g)
- 7-10 Tbsp salt, black pepper
- 200 g ribbon noodles
- 1–2 Garlic cloves
- 7-10 Tbsp some parsley and basil
- 6-7 TABLESPOONS Oil
- 2 medium-sized onions
- 75 g Gouda (play)
- 7-10 Tbsp Grease
Directions
- 1
1) Bring cream and 100 ml water to the boil, stir in broth. Stir in the contents of the bag, let simmer for about 5 minutes while stirring. Wash chicken fillets, dab dry. Season with salt and pepper. Distribute the fillets in a greased casserole dish. Pour onion cream over them. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 15-20 minutes
- 2
2) Cook the pasta in boiling salted water according to the instructions on the packet. Peel garlic and chop roughly. Wash the parsley and basil and pluck all but a little
- 3
3) Finely puree 5 tablespoons of oil, herbs and garlic. Season pesto with salt and pepper. Peel onions and cut or slice into thin rings
- 4
4) Heat 1-2 tablespoons of oil. Sauté onions in it, take out. Grate the Gouda. Cover meat with onions and cheese approx. 6 minutes before the end of cooking time, bake until done. Drain noodles and mix with herb oil. Arrange everything. Garnish with the rest of the basil
- 5
Preparation time: approx. 30 min
- 6
Per portion: approx. 830 kcal
- 7
E 55 g, F 48 g, KH 46 g
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