Chicken with Mustard Sauce and Vegetable Soup (TM6 Metric)

Chicken

• 2 chicken breast, skinless, boneless
• salt to season
• ground black pepper to season
• 15 g fresh basil leaves plus extra to garnish
  ou 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 yellow 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
  ou 115 g crème fraîche