300 g Chicken breast fillet
1 bulb / s Fennel, large
1 small zucchini
1 Onion (s)
4 Cherry tomato (s)
125 ml chicken broth
200 g Crème fraîche (creme légère)
1 sprig / s rosemary
1/2 collar Parsley, smooth
1/2 tsp Soup seasoning (Vegeta)
Working time: about 15 minutes
Clean chicken breast fillet, even sharing along with salt and pepper. Fennel in half, cut out the stalk and cut into thin slices. Cut zucchini into about 5 cm long pins. Halve the onion and cut into strips. Wash cherry tomatoes and cut into quarters. Chop parsley.
Fry chicken breast in hot olive oil on both sides until golden brown, remove and drain on kitchen paper. In the remaining cooking fat fry the onions golden yellow, always adding the sprig of rosemary. Add Fennel and zucchini and also fry briefly. With the Pour chicken broth, stir in the crème légère. Season with salt, pepper, sugar, nutmeg and Vegeta. Who does not have Vegeta in the house, if necessary can rely on instant chicken or vegetable stock, but should be dosed carefully.
Simmer about 10-15 minutes on low heat until the fennel, but is still quite al dente.
Cut chicken breasts diagonally into tranches and mix with the parsley and quartered cherry tomatoes. Without heat, cover still let stand about 5 minutes. Remove the rosemary sprig before serving.
Serve with noodles or baguette.