Summary

Ingredients

• 600 g chicken fillet (s)
• 2 tablespoon olive oil
• 400 g carrot (s)
• 2 onions)
• 1 clove garlic
• 0.5 ½ glass white wine, approx. 125 - 150 ml
• 200 ml chicken broth
• 200 ml cream
• 3 stalk / s basil
• Sauce thickener, light
• salt and pepper

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Instructions

1. Cut the chicken fillets into bite-sized pieces. Fry in olive oil.
2. Peel the onions and cut into wedges and the carrots into rings. Press the garlic through the press and add to the meat with the vegetables. Season with salt and pepper and cook for another 5 minutes. Deglaze with the white wine, then top up with the chicken stock and cream. Boil. Pluck the basil leaves, cut into coarse strips and add. Let simmer for another 10 minutes. Thicken with sauce thickener to taste.
3. Rice goes well with this.