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🍽️ Band noodles with fried chicken and chervil watercress sauce

667 kcal · 30 min · 4 servings

Ingredients

• 640 g chicken breast fillet (4 chicken breast fillets)
• salt
• pepper (from the mill)
• 1 tbsp ghee
• 300 ml poultry broth (instant)
• 1 bunch chervil
• 1 bunch watercress
• 100 g whipping cream
• 1 tbsp pine nuts
• 1 tbsp light sauce thickener
• 350 g (colorful) band noodles

Instructions

1. 1. Rinse the chicken breast fillets under running water.
2. 2. Pat the meat completely dry with a kitchen towel.
3. 3. Season the chicken meat generously with salt and pepper.
4. 4. Heat ghee in a large pan.
5. 5. Fry the chicken fillets on both sides until golden brown.
6. 6. Pour the broth into the pan.
7. 7. Let the meat simmer on low heat for about 10 minutes.
8. 8. Cook the band noodles in plenty of boiling salted water until al dente.
9. 9. Thoroughly rinse the chervil and watercress.
10. 10. Pat the herbs dry with a kitchen towel.
11. 11. Pluck the leaves off the stems.
12. 12. Puree the herbs finely together with the cream.
13. 13. Toast the pine nuts briefly in a dry pan.
14. 14. Remove the toasted pine nuts from the pan and set them aside.
15. 15. Remove the chicken breast fillets from the broth and set them aside.
16. 16. Stir the herb cream into the remaining broth.
17. 17. Bring the sauce to a brief boil.
18. 18. Thicken the sauce with sauce binder until it thickens slightly.
19. 19. Finally, season the sauce with salt and pepper.
20. 20. Cut the chicken meat diagonally into thick slices.
21. 21. Portion the band noodles onto the plates.
22. 22. Pour the hot sauce over the noodles.
23. 23. Place the chicken slices on top of the noodles.
24. 24. Sprinkle the dish with the toasted pine nuts.

Nutrition per serving

• kcal: 667
• Protein: 55 g · Fett/Fat: 20 g · Carbs: 67 g