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
  of 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
  of 4 oz crème fraîche