Summary

Ingredients

• 350 g carrot (s), sliced
• 4 chicken breast fillet (s)
• Clarified butter
• 150 g cream cheese with pepper
• 150 g crème fraîche
• 200 ml milk
• 500 g nocchi
• some parsley, chopped
• salt and pepper
• nutmeg

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Instructions

1. Wash the meat, pat dry and cut in half crosswise. Fry vigorously in hot clarified butter. Fry for about 4 minutes over medium heat. Turn it around.
2. Mix 1 tablespoon cream cheese with crème fraîche. Season to taste with salt and pepper. Mix the milk with the rest of the cream cheese. Season to taste with salt, pepper and nutmeg.
3. Now season the meat with salt and pepper and remove it from the pan. Put aside. Fry the carrots in the frying fat, season with salt and pepper. Add the gnocchi. Pour milk over it. Put the meat back in the pan and let everything simmer for about 8 minutes. Cover with it.
4. Sprinkle the chicken pan with parsley and serve with the crème fraîche dip.