Chicken Breast Fillet in Spinach Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
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
- Melt the butter and add the flour. Pour in the vegetable stock and stir well until everything is dissolved. Add the cream and bring everything to the boil. Add the spinach leaves that have now thawed and season with horseradish, salt and pepper. Add the egg at the end, but don`t let it boil anymore.
- Spread the sauce in a baking dish or on a baking sheet. Season the chicken breast fillets with salt and pepper and place on the sauce. Now sprinkle the fillets with the breadcrumbs and put flakes of butter on top.
- Bake in a preheated oven at 180 ° C for about 40 minutes.
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