Chicken Breast with Cream Sauce

Ingredients

• 350 g band noodles
• 4 chicken breast fillets (flattened)
• 2 tbsp soy sauce (light)
• Salt
• Pepper
• 2 tbsp olive oil
• 100 ml whipping cream
• 200 g low-fat cream cheese
• 200 ml white wine
• 50 ml poultry stock
• 2 sprigs parsley

Instructions

1. 1.

   If desired, gently pound the chicken breasts between two sheets of foil. Marinate the meat in a mixture of soy sauce, oil, salt, and pepper for 30 minutes.

2. 2.

   Heat the white wine and poultry stock and reduce to half; add cream, bring to a boil again, then stir in the cream cheese and let simmer on low heat.

3. 3.

   Cook the noodles in plenty of boiling salted water until al dente. Meanwhile wash and roughly chop the parsley.

4. 4.

   Heat a grill pan, remove the schnitzels from the marinades, and grill both sides for about 3-4 minutes each. Season the sauce with salt and pepper to taste.

5. 5.

   Distribute the noodles onto four preheated plates, add the schnitzels, pour over the sauce, and sprinkle with parsley. Garnish with a little pepper before serving.