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

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 220 °.
2. Heat 1 tablespoon butter and fry the chicken breasts in it for about 2-3 minutes each, season with salt, pepper and paprika powder, remove from the pan. Deglaze the roast with white wine. Put aside.
3. Melt the 30 grams of butter in a small pan. Add the flour and sauté briefly while stirring. Add the vegetable stock and the roast set that was previously extinguished and bring to the boil. Pour in the cream and let the sauce cook for 4-5 minutes, stirring occasionally.
4. Grate the cheese, set 1/3 of the cheese aside. Mix the remaining Gruyère into the sauce and season with salt, pepper and nutmeg.
5. Cut the chicken breasts diagonally into slices, then fan them out in a baking dish. Spread the cheese sauce over it. Sprinkle with the rest of the cheese.
6. Bake the whole thing in the oven preheated to 220 degrees for 12 minutes on the second from the bottom.
7. In the meantime, peel the garlic and cut into small slices. Pluck the sage leaves from the branches. Fry both in the hot clarified butter (the second tablespoon is used here) until crispy. Sprinkle over the meat before serving.
8. Rice goes very well with this.