- For the sauce
- 1 bunch Watercress
- freshly ground Pepper
- 50 milliliters Vegetable broth
- 150 milliliters Creme fraiche cheese
- 2 teaspoons Cornstarch
- Watercress (for garnish)
- 1 little, yellow Zucchini
- ½ teaspoon Turmeric
- 1 tablespoon Butter
Preheat the oven to 200°C (approximately 400°F).
Season the chicken breasts with salt and pepper. Fry in hot butter until lightly browned, then turn and repeat on the other side. Bake in oven for approximately 8 minutes. Remove and keep warm.
Rinse and halve zucchini. Slice into pieces that are 1 cm thick.
In a pan, melt the butter. Add turmeric and saute slightly. Add zucchini slices and stir well. Add salt and pepper. Allow to simmer for approximately 5 minutes.
Chop watercress into small pieces and boil in the vegetable stock. Allow to simmer for 2 minutes. Puree using a blender. Simmer the puree with the fresh cream. Dissolve cornstarch in a little water and pour into the sauce. Stir for another 1-2 minutes. Allow to simmer until it thickens. Cut the chicken fillets into thick slices. Serve with the sauce and zucchini.