Chicken Breast in Pak Choi Coat on White Wine Sauce

For chicken breast wrapped in pak choi, season the chicken breast and fry briefly in olive oil.

In the meantime, blanch the pak choi leaves. Peel the carrots and cut one half into cubes.

Mix whipping cream, diced carrots, herbs, salt and pepper together, spread on chicken breast, wrap with blanched pak choi leaves and cook in stove.

Slice the remaining peeled carrots, sauté in olive oil and toss in salt, pepper, butter and sugar. Cook the pasta until al dente, drain and toss in butter.

For the white wine sauce, reduce white wine, whipping cream and a third of the bouillon cube and add flakes of butter.

Arrange everything on a flat plate and garnish with basil leaves.

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