Chicken with Mustard Sauce and Vegetable Soup (TM6 Metric)

Chicken

• 2 chicken breast fillets, boneless, skinless
• salt, to season
• ground black pepper, to season
• 15 g fresh basil leaves, plus extra to garnish
  oder 15 g dried basil, plus extra to garnish

Vegetable Soup

• 170 g yellow onion, quartered
• 1 garlic clove, smashed
• 30 g unsalted butter, cold, cubed (½ in.)
• 910 g vegetable stock
• 85 g carrots, in pieces
• 85 g celery, in pieces
• 115 g fresh tomato, halved
• 115 g baby gold potatoes, halved
• 115 g zucchini, in pieces
• 170 g zucchini, whole
• 170 g carrots, whole

Steamed Vegetables and Sauce

• 30 g Dijon mustard
• 115 g sour cream
  oder 115 g crème fraîche