Heat the oil in a high pan. Fry the chicken breast fillets in one piece in the hot oil and season with plenty of basil, a little salt and pepper. Deglaze everything with white wine and briefly remove from the pan. Pour the cream into the pan and bring to the boil briefly. Add the chicken stock and season with salt, pepper and basil. Let the sauce boil down for another 10 minutes.
Rice goes perfectly with this dish.
Tip: If there is no white wine available, it can easily be replaced with balsamic vinegar.
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