Ingredients for 4 people:
3 small kohlrabi (approx. 250 g each)
1 tbsp butter
salt
500 g chicken fillet
1-2 tbsp oil
white pepper from the mill
1 pot of basil
1 package (150 g) cream cheese with herbs de Provence
Preparation:
1. Peel kohlrabi, halve, cut into wedges. Melt butter, sauté kohlrabi. Season with salt and deglaze with 3/8 litre water. Cover and cook for approx. twelve minutes.
2. In the meantime, wash the chicken fillets, dab dry and fry in hot oil, turning, for about 12 minutes. Season with salt and pepper and cut into slightly smaller pieces.
3. Wash the basil and pluck the leaves from the stems. Set aside a few leaves for serving, chop the rest. Drain the kohlrabi, reserving the cooking water. Deglaze the chicken fillets with it. Stir in the cream cheese and basil. Season with salt and pepper if necessary.
4. Serve in portions garnished with basil.
Tip: Serve with fresh baguette.
Preparation time approx. 40 minutes
Nutritional values per portion approx.:
Calories: 244
Joule: 1024
Protein: 25,6 g
Fat: 11,5 g
Carbohydrates: 9.4 g
(FoodCentrale by ddp images)
