Summary

Ingredients

• 750 g mushrooms
• 30 g butter
• 750 g potato (s)
• salt
• 500 g chicken breast fillet (s)
• 20 g clarified butter
• 200 g crème fraîche
• 2 egg (s)
• Fat for the shape
• pepper
• Paprika powder

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Instructions

1. Finely chop the cleaned mushrooms and sauté in a pan with the melted butter until the liquid has completely evaporated. Season with salt and pepper.
2. Peel and slice the potatoes. Then pre-cook them in boiling salted water for about 5 minutes.
3. Sear the chicken breasts seasoned with salt, pepper and paprika in hot clarified butter on both sides.
4. Drain the potatoes and layer them in a greased baking dish. Place the chicken breast fillets on top and spread the mushroom mixture on top.
5. Mix the crème fraiche with the eggs, season with salt, pepper and paprika and pour evenly over the casserole.
6. Bake in a preheated oven at 200 ° for approx. 45 minutes (approx. 35 minutes are sufficient with convection).
7. Since the side dish in the form of potatoes is included, we only have a fresh salad with it.