Chicken with Mustard Sauce and Vegetable Soup

Chicken

• 2 chicken breast fillets, boneless, skinless
• salt to season
• ground black pepper to season
• ½ oz fresh basil leaves plus extra to garnish
  ou ½ oz dried basil plus extra to garnish

Vegetable Soup

• 6 oz yellow onion quartered
• 1 garlic clove smashed
• 1 oz unsalted butter cold, cubed (½ in.)
• 32 oz vegetable stock
• 3 oz carrots in pieces
• 3 oz celery in pieces
• 4 oz fresh tomato halved
• 4 oz baby gold potatoes halved
• 4 oz zucchini in pieces
• 6 oz zucchini whole
• 6 oz carrots whole

Steamed Vegetables and Sauce

• 1 oz Dijon mustard
• 4 oz sour cream
  ou 4 oz crème fraîche