Chicken breasts in cream sauce and spaetzle risotto

Spaetzle risotto

Heat 50 cl of water with the vegetable stock cube.

Finely dice the carrots. Heat the olive oil in a frying pan, add the diced carrots and cook over a high heat for 5 minutes, stirring well. Pour in the fresh spaetzleand brown for 5 minutes. Season with salt and pepper. Pour in two ladles of vegetable stock. Allow to reduce for 5 minutes. Add the grated Parmesan and mix well.

Finely chop the bunch of parsley. Take the pan off the heat, add the parsley to the mixture and mix.

Chicken breasts with cream sauce

Melt the butter in a frying pan, add the chicken breasts and cook over a high heat until they are golden brown. Season with salt and pepper.
Add the Alsace Lait full-fat crème fraîche. Cook for a further 5 minutes over a medium heat.

Plate up and enjoy! You're in for a treat!