Pasta dishes are always a good idea!
Season chicken breasts, dust lightly with flour and roast in clarified butter on both sides until golden brown. Keep warm.
Sauté the diced carrots and zucchini and the chopped onion in butter and sprinkle with curry. Deglaze with white wine and reduce. Add the cream, bring to the boil and simmer for a few minutes. Season everything together and add the garden herbs. Warm the chicken breasts slightly in the sauce.
Serve with: wide ribbon noodles, wild long grain rice or dry rice.
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