Chicken medallions in basil-bressosauce with kohlrabi

Name: Chicken medallions in basil-bressosauce with kohlrabi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 large kohlrabis (approx. 800 g); 1 TABLESPOON Butter; 7-10 Tbsp Salt; 600 g Chicken filet; 1-2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 Pot of basil; 1 package (150 g) Cream cheese with herbs from Provence; 7-10 Tbsp Basil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 large kohlrabis (approx. 800 g)
1 TABLESPOON Butter
7-10 Tbsp Salt
600 g Chicken filet
1-2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 Pot of basil
1 package (150 g) Cream cheese with herbs from Provence
7-10 Tbsp Basil

Directions

1
Peel and halve the kohlrabis and cut into fine slices. Melt butter, fry kohlrabi. Season with salt and deglaze with 1/4 litre of water (or: cook kohlrabi in salt water, pour off liquid and then melt butter on kohlrabi slices).
2
Cover and cook for ten to twelve minutes. Meanwhile wash the chicken fillets and cut them into medallions. Heat the oil in a pan. Fry the medallions for ten minutes, turning them over. Season with salt and pepper.
3
Wash and chop the basil. Drain and collect the kohlrabi water, deglaze medallions with it. Stir in cream cheese and basil, season with salt and pepper if necessary. Serve in portions garnished with basil.
4
Fresh baguette tastes good with it.