Chicken in Chive and Cream Sauce with Ratatouille

For the Chicken in Chive and Cream Sauce, place the milk and breadcrumbs in a large shallow dish. Turn the chicken fillets, one at a time, first in the milk, then in the bread crumbs.

In a skillet, heat the butter and fry the chicken over medium heat on both sides until the liquid that oozes out is clear. Remove from the pan and keep warm.

Pour the chicken stock into the pan and bring to a boil. Use a spoon to loosen the drippings from the bottom of the pan. Pour in the whipping cream. Lower the temperature and simmer for 1 minute.

Add the parmesan and chives and season with pepper. Heat everything well at low temperature. Arrange chicken on plates and pour sauce over and serve.

Wash zucchini and cut 4 long thin strips at the beginning. Cut the rest into small cubes. Wash and clean the bell bell pepper and cut it into small pieces as well.

Peel and roughly dice the onion. Fry the bell bell pepper and onion in it for 2 – 3 minutes, turning. Add the zucchini and sauté for another 2 – 3 minutes.

Peel and finely dice the garlic, add and season with salt and pepper. Line a dessert ring with 2 slices of zucchini and fill with the ratatouille. Remove the ring and garnish with a basil leaf.

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