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 600 g chicken fillets into bite-sized pieces.
2. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add chicken and fry until lightly browned, about 5-7 minutes.
3. Peel 2 onions and cut into wedges. Peel 400 g carrots and cut into rings. Press 1 garlic clove through a garlic press.
4. Add vegetables and garlic to the pan. Season with salt and pepper. Cook over medium heat for 5 minutes.
5. Pour in approximately 125-150 ml white wine to deglaze, scraping up any browned bits from the bottom. Add 200 ml chicken broth and 200 ml cream.
6. Bring to a boil over medium-high heat.
7. Pluck leaves from 3 basil stalks and cut into coarse strips. Add to the pan.
8. Reduce heat to medium-low and simmer for 10 minutes until chicken is cooked through (internal temperature 74°C / 165°F).
9. Thicken sauce with sauce thickener to taste.
10. Serve with rice.