Chicken ragout, broad beans and basil

Ingredients for 4 servings:

• 400 ml stock (chicken stock, ad jar)
• 600 g beans, thick, shelled
• 600 g chicken breast fillet(s)
• 30 g butter or margarine
• Salt and pepper from the mill
• 100 ml white wine
• 200 ml whipped cream
• 100 g crème fraîche
• 3 tbsp sauce thickener, light
• Sugar
• 1 bunch of basil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from southern France

Heat the chicken stock in a saucepan. Add the beans and simmer gently in a covered pan for about 15 minutes. Meanwhile, cut the chicken breast fillet into thin strips across the grain and fry in a pan with hot butter or margarine over high heat for about 3-4 minutes on all sides. Season with salt and pepper. Deglaze with white wine and add to the beans. Add the cream and crème fraîche, bring to a boil, and thicken with a sauce thickener. Season with salt, pepper, and sugar. Pluck the basil from the stems, roughly chop, and add to the ragù. Serve immediately. Serve with boiled potatoes or a baguette.