Summary

Ingredients

• 4 port. Chicken fillet (s) approx. 130 g each
• 4 slices bacon or bacon
• 500 g carrot (s)
• 1 kg kohlrabi
• 450 ml vegetable stock
• 2 tablespoons oil
• Salt and pepper, black
• 20 g butter
• 100 ml cream
• 75 g cheese, rated, e.. Gouda
• 1 tablespoon sauce thickener, lighter
• 1 pinch (s) sugar
• possibly chervil leaves

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Instructions

1. Wash the meat, pat dry and wrap each with a slice of bacon. Clean the carrots and cut into slices. Peel the kohlrabi and cut into small pieces.
2. Cook the vegetables in the broth for about 10 minutes over medium heat. Heat the oil in a pan and fry the fillets for about 8 minutes, turning them, then season with salt and pepper. Add the butter and cream to the vegetables, bring to the boil. Stir in 60 g cheese and sauce thickener, bring to the boil again, season with salt, pepper and sugar.
3. Put the vegetables in an ovenproof dish, place the meat on top and sprinkle with the rest of the cheese. Bake in the preheated oven, electric stove 200 °, convection 175 °, for approx. 10 minutes. Garnish with chervil if available.
4. Since cream is usually offered in a 200g cup and when I have no more use for the rest, I reduce the vegetable broth a little and add the whole cup of cream and leave out the butter. If that`s too fat for you, I think it will work with long-life milk too. I also often prefer to use Chester slice cheese to dissolve in the sauce (doesn`t pull threads and dissolves better).