Summary

Ingredients

• 3 piece (s) chicken breast
• salt and pepper
• Paprika powder
• 2 tablespoon butter
• 1 dl white wine
• 30 g butter
• 2 tablespoon, leveled flour
• 2 ½ dl vegetable broth
• 1 dl cream
• 90 g cheese, Gruyère
• 1 pinch (s) nutmeg
• 4 cloves garlic
• 4 sprigs sage

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Instructions

1. Preheat the oven to 220 °C (428 °F).
2. Heat 1 tablespoon butter in a large pan over medium-high heat. Fry the 3 chicken breasts for 2-3 minutes per side until golden, then season with salt, pepper, and paprika powder. Remove the chicken from the pan. Deglaze the pan with the white wine and set aside.
3. Melt 30 g butter in a small pan over medium heat. Add the flour and stir constantly for 1 minute. Add the vegetable broth and the reserved wine with pan drippings, then bring to a boil. Pour in the cream and simmer for 4-5 minutes, stirring occasionally.
4. Grate the cheese and set aside 1/3 of it. Mix the remaining Gruyère into the sauce and season with salt, pepper, and nutmeg.
5. Cut the chicken breasts diagonally into slices and arrange them fanned out in a baking dish. Spread the cheese sauce over the chicken and sprinkle with the reserved cheese.
6. Bake in the preheated oven at 220 °C (428 °F) for 12 minutes on the second shelf from the bottom, until golden on top and the internal temperature of the chicken reaches 74 °C (165 °F).
7. While the chicken bakes, peel the garlic and slice it thinly. Pluck the sage leaves from the stems. Heat the second tablespoon of butter in a small pan over medium-high heat. When foaming, fry the garlic and sage for 2-3 minutes until crispy and fragrant. Sprinkle over the chicken before serving.
8. Serve with rice.