Chicken Breast with Carrot Coconut Cream Sauce

Clean, dry and flour the chicken breast. Peel the carrot cleans and cut into strips. Peel and dice onions. Heat the oil. Sauté the carrots and onions, add the chilli pepper and stir in the coconut cream. Pour the vegetable stock over everything and let it boil down for approx. 8 minutes, then add the juice and zest of the untreated lime. Fry the chicken breast fillet on both sides. Thicken the sauce with the base for light sauces and garnish with salt and pepper. Serve the chicken breast on the preheated tale with the sauce, fresh bagutte goes particularly well with it. Bon Appetit...