Baked Chicken on Spaetzle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken fillet (s) (4 x 125 )
- 600 g pointed cabbae
- 500 g spaetzle
- 2 tablespoon fried onions
- 2 tablespoons oil
- 25 g butter
- 25 g flour
- 300 ml vegetable stock
- 200 ml milk
- 75 g cheese, rated
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the meat and pat dry. Heat the oil and fry the fillets in it for about 5 minutes on each side. Season the meat with salt and pepper and remove.
- Clean and wash the pointed cabbage and cut into strips. Heat the butter in the frying fat. Fry the spaetzle and cabbage in it for about 3 minutes and season with salt and pepper. Dust everything with flour, sweat, deglaze with stock and milk and bring to the boil. Let everything simmer for 1 - 2 minutes, then season again to taste.
- Put the cabbage and spaetzle mixture in a large baking dish. Slice the meat, distribute it on top and sprinkle with cheese.
- Bake in the preheated oven, electric stove 200 degrees / convection 175 degrees, for about 12 minutes. Take out the baking dish and add 2 tablespoons of fried onions to the baking dish.
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