Wash the chicken breast fillets, parry and season well with salt and pepper. Melt the clarified butter in a pan and fry the fillet on both sides for about 2 minutes. Then take it out and place in a baking dish.
Now halve the onion and cut into thin rings, cut the peaches into wedges. Put the onions in the clarified butter you have already used and steam them until they turn brown. Then add the peach wedges and sauté briefly. Add the hollandaise sauce, stir everything well and, depending on your taste, season with salt and pepper. Then distribute the contents of the pan over the chicken breast fillets, sprinkle with the grated Gouda cheese.
Finish cooking in the hot oven in 20 minutes.
Steamed broccoli with brown butter, mashed potatoes or green salad tastes good with it.
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