Summary

Ingredients

• 1 celeriac
• 3 apples
• 200 ml heavy cream
• 0.5 teaspoon ½ nutmeg, grated
• salt
• 1 pinch (s) sugar
• 40 g mountain cheese, spicy, rated
• 5 tablespoon cranberries
• 50 g butter
• 4 chicken breasts
• 2 cloves garlic)
• 2 lime (s) or lemons
• 100 ml poultry broth
• leaves sage

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Instructions

1. Peel and slice the celery and apples. The celery slices should be thinner than the apples. Brush a baking dish with butter and alternately fill it with a layer of celery and then again with apples.
2. Heat the cream and add the nutmeg, salt and a pinch of sugar. Bring everything to the boil briefly and pour into the mold over celery and apples. At the end, spread the cranberries over the top and sprinkle the grated mountain cheese on top. Put the tin in the preheated oven and bake for about 20 minutes at 200 ° C.
3. Heat the butter in a pan, add the garlic and fry the chicken breasts. Place sage leaves on top of the meat if you like. Add the vegetable stock and let everything stew. Squeeze one lime, fillet the other in slices. Add the lime juice to the broth.
4. Then serve the chicken breasts on the celery and apple casserole, place a slice of lime on top and pour the gravy over them.