4
chicken breast (approx. 180 g each)
4 slices
smoked ham
5 stalks
basil
1
shallot
50 g
pine nuts, toasted
2 tbs
ricotta
olive oil
salt, pepper
200 ml
chicken broth
100 g
cream
1 package
saffron (approx. 0.2 g)
1 ts
cornstarch
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