Summary

Ingredients

• 4 large chicken breasts
• salt and pepper
• 2 tablespoon butter for frying
• 40 g butter
• 1 tablespoon flour
• 1 ½ dl chicken broth
• 1 ½ dl cream
• 1 bunch chives
• 120 g cheese (Appenzeller)
• 8 slice / s baguette (s)

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Instructions

1. Season the 4 chicken breasts with salt and pepper. Heat 2 tablespoons butter in a large pan over medium-high heat. Fry the chicken for 2 minutes on each side to brown. Transfer to a plate to cool slightly.
2. In a saucepan, melt the 40 g butter over medium heat. Add the flour and stir continuously for 1 minute. Gradually pour in the chicken broth and cream while stirring constantly. Bring the mixture to a boil, then reduce heat to low and simmer for 2 minutes. Remove from heat. Finely chop the chives and finely dice the cheese. Stir both into the sauce. Season with salt and pepper if needed.
3. Once the chicken has cooled enough to handle, cut each breast diagonally into slices. Arrange the chicken slices on the baguette slices and place in a gratin dish.
4. Pour the sauce over the chicken and bread. Bake immediately in an oven preheated to 220°C (428°F) for 12-15 minutes until the chicken reaches an internal temperature of 74°C (165°F).