Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 1.8 kg chicken breast fillet (s)
- 80 g butter
- 40 grams flour
- 500 ml vegetable stock
- 200 ml cream
- 1 packet spinach leaves (frozen)
- 40 g horseradish, rated (lass)
- 1 egg (s)
- salt and pepper
- breadcrumbs
- Butter, cut into flakes
Print Recipe
Pin Recipe Instructions
- In a saucepan over medium heat, melt 80g butter, then stir in 40g flour until smooth
- Gradually add 500ml vegetable stock, stirring constantly until no lumps remain
- Add 200ml cream, increase heat to medium-high, and bring to a boil
- Stir in the thawed spinach from 1 packet and season with 40g grated horseradish, salt and pepper
- Remove from heat and stir in 1 egg (do not let it boil after adding the egg)
- Pour the sauce into a baking dish
- Season 1.8kg chicken breast fillets with salt and pepper and arrange on top of the sauce
- Sprinkle breadcrumbs over the fillets and top with butter flakes
- Bake in a preheated oven at 180°C (350°F) for 40 minutes until the chicken reaches 74°C / 165°F internally
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