Chicken Gratin with Mushrooms and Herb Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g chicken breast fillet (s), diced
- 250 g mushrooms, brown
- 1 bunch chervil
- 400 ml cream
- 100 ml milk
- 250 g cream cheese
- Salt pepper
- 4 slices toast, without crust
- 30 g breadcrumbs
- 3 tablespoon butter
- 50 g herb butter
- 1 tablespoon oil
- 500 g ribbon noodles
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut into cubes or slices. Wash, dry and finely chop the chervil. Wash the chicken breast fillets, pat dry and cut into small cubes. Season very lightly with salt and pepper. Heat 1-2 tablespoons of oil in the pan and fry the meat cubes in it for about 5 minutes until golden brown. Put the meat in a lightly greased baking dish and spread the raw mushrooms on top.
- In the meantime, preheat the oven to 200 ° C.
- Bring the cream, milk and processed cheese to the boil in a small saucepan while stirring. Season with salt and pepper and add half of the chopped chervil. Pour the sauce over the meat.
- Remove the crust from the toast and chop it up with the help of a coarse grater or a hand blender. Melt 3-4 tablespoons of butter in a saucepan, add the breadcrumbs and breadcrumbs. Mix well. You can still add a little breadcrumbs if the butter is not completely absorbed. Add the remaining half of the chervil, mix everything well.
- Spread the butter crumbs on the meat and bake everything for about 25 minutes. Place the herb butter in thin slices on the gratin and bake for another 6-7 minutes. Cook the tagliatelle in lightly salted water and serve with the chicken and mushroom gratin.
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