Summary

Ingredients

• 4 chicory
• 1 tablespoon olive oil
• 3 tablespoon broth
• 4 chicken breast fillet (s), skinless and boneless
• 25 g butter
• 1 shallot (s), finely diced
• 1 clove garlic, finely diced

For the sauce:

• 25 g butter
• 1 tablespoon flour
• 300 ml milk
• 150 ml crème fraîche
• 5 leaves sage, thinly sliced
• 2 teaspoons mustard (Dijon), normal
• 2 teaspoons mustard (Dijon), grainy
• 50 g cheese (e.. Gruyère), rated
• salt
• pepper

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Instructions

1. Preheat oven to 180 degrees. Prepare the chicory and quarter lengthways. Put the oil in a large, flat baking dish. Place the chicory with the cut surfaces facing up, pour the stock over it, cover with aluminum foil and bake for 10 minutes. In the meantime, roughly dice the chicken, season with salt and pepper and fry in the butter for 4-5 minutes. Add onions and garlic and fry again for 1 minute, then add to the chicory.
2. For the sauce, sweat the flour in the butter and add the milk while stirring constantly. Simmer briefly until it thickens. Remove from the heat, stir in the crème fraiche and the two types of mustard, salt and pepper again if necessary. Put the sage in it. Pour the sauce over the chicory and meat, add grated cheese and bake again for 25-30 minutes.