Summary

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

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Instructions

1. In a saucepan over medium heat, melt 80g butter, then stir in 40g flour until smooth
2. Gradually add 500ml vegetable stock, stirring constantly until no lumps remain
3. Add 200ml cream, increase heat to medium-high, and bring to a boil
4. Stir in the thawed spinach from 1 packet and season with 40g grated horseradish, salt and pepper
5. Remove from heat and stir in 1 egg (do not let it boil after adding the egg)
6. Pour the sauce into a baking dish
7. Season 1.8kg chicken breast fillets with salt and pepper and arrange on top of the sauce
8. Sprinkle breadcrumbs over the fillets and top with butter flakes
9. Bake in a preheated oven at 180°C (350°F) for 40 minutes until the chicken reaches 74°C / 165°F internally