Chicken Breast with Zucchini

Chicken Breast with Zucchini
20 min.


for 2 servings
2 Chicken breasts
1 tablespoon Clarified butter
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
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Preparation steps

Step 1/5

Preheat the oven to 200°C (approximately 400°F).

Step 2/5

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.

Step 3/5

Rinse and halve zucchini. Slice into pieces that are 1 cm thick.

Step 4/5

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.

Step 5/5

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.