- 500 g Chicken Breast Fillets
- 1 tsp Salt
- 1 Pinch Black Pepper
- 5 g Butter
- 100 g Green Onions
- 300 g Fennel
- 200 ml Creme Fraiche Gourmet Saffron & Tomato
- 100 ml Dry White Wine Or Water
- Fresh Herbs
Salt and pepper chicken fillets. Fry them in butter in a frying pan.
Cut the green onion and fennel into pieces.
Fry in butter in a pan. Stir in crème fraîche and wine or water.
Put the chicken in the sauce. Let everything simmer on low heat for 10 minutes. Sprinkle with fresh herbs.