Chicken filets in onion cream
easy
40 mins
40 mins
Ingredients
- 300 g Whipped cream
- 100 ml Poultry or vegetable broth
- 1 Bag of soups base for onion cream soup (makes 4 plates each; 1 liter)
- 4 Chicken filets (à approx. 175 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 200 g ribbon noodles
- 1–2 Garlic cloves
- 7-10 Tbsp about 8 stems each of parsley and basil
- 6-7 TABLESPOONS Olive oil
- 2 Onions
- 75 g Gouda cheese
- 7-10 Tbsp Basil
- 7-10 Tbsp Grease
Directions
- 1
Bring cream and stock to the boil. Stir in the contents of the bag and simmer at low heat for about 4 minutes. Wash meat, dab dry and season with salt and pepper. Place the meat in a round, greased casserole dish.
- 2
Pour onion cream over the meat and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. In the meantime, prepare the noodles in boiling salted water according to the instructions on the packet.
- 3
Peel garlic and dice finely. Wash the parsley and basil, dab dry and remove the leaves. Finely puree the herbs, garlic and 5 tbsp. oil in a universal chopper. Season herb and oil mixture with salt and pepper.
- 4
Peel onions and cut them into rings. Heat 1-2 tablespoons of oil in a frying pan, fry the onion rings for approx. 3 minutes, turning, and remove. Grate cheese. Sprinkle meat with onions and cheese about 6 minutes before the end of the cooking time and finish cooking.
- 5
Drain noodles, mix with herb oil and garnish with basil. Serve with onion chicken. Green salad tastes good with it.
Nutrition Facts
830 kcal
46 g
48 g
55 g
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