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Chicken with Mustard Sauce and Vegetable Soup
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- 2 chicken breast fillets, boneless, skinless
- salt, to season
- ground black pepper, to season
oz fresh basil leaves, plus extra to garnish
or ½ oz dried basil, plus extra to garnish
- 6 oz yellow onion, quartered
- 1 garlic clove, smashed
- 1 oz unsalted butter, cold, cubed (½ in.)
- 32 oz vegetable stock
- 3 oz carrots, in pieces
- 3 oz celery, in pieces
- 4 oz fresh tomato, halved
- 4 oz baby gold potatoes, halved
- 4 oz zucchini, in pieces
- 6 oz zucchini, whole
- 6 oz carrots, whole
Steamed Vegetables and Sauce
- 1 oz Dijon mustard
oz sour cream
or 4 oz crème fraîche
- per 1 portion
- 1506 kJ / 360 kcal
- 31 g
- 23 g
- 17 g
- Saturated fat
- 5 g
- 5 g
- 1059 mg