Summary

Ingredients

• 500 g chicken breast fillet (s)
• 2 cloves garlic)
• 1 medium onion (s)
• 1 cup Cremefine to refine
• milk
• 4 tablespoon oil
• 1 tablespoon flour
• 2 slices cheese (Gouda)
• 2 slices cheese (Emmentaler)
• 1 cube broth
• salt and pepper
• Paprika powder, noble sweet
• herbs Provence

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Instructions

1. Chop the onion and fry in the oil until brown. Add the flour and stir. Gradually add the cold milk, slowly bring to the boil and stir with the whisk until it has a medium consistency. Keep stirring until it comes to a boil.
2. Stir in the Cremefine. Chop the garlic and add. Season the sauce with a stock cube, salt, pepper and a pinch of Provence herbs to taste.
3. Season the chicken breast fillets with salt, pepper and paprika powder and place in a small baking dish. Pour the sauce over them.
4. Bake in the oven at 180 ° C for 25 minutes, remove and cover with the cheese. It can of course also be grated cheese. Bake for about another 35 minutes until the cheese is melted and lightly browned. Rice goes very well with this.