Gratinated Chicken Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g Brussels sprouts
- 600 g potato (s)
- salt and pepper
- 400 g chicken fillet (s)
- 2 tablespoons oil
- 1 medium onion (s)
- 3 tablespoon butter
- 2 tablespoon flour
- 300 ml milk
- 1 teaspoon vegetable stock, instant
- 100 g processed cheese with herbs
- some nutmeg, freshly grated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Clean and wash the Brussels sprouts. Peel, wash and cut the potatoes into pieces. Cover and cook both together in a little boiling salted water for about 15 minutes. Wash the meat, pat dry.
- Heat the oil in a pan. Fry the fillets for about 10 minutes while turning. Season with salt and pepper. Peel and finely dice the onion, heat the butter in a saucepan. Sweat the onion in it and dust with flour. Sweat while stirring and deglaze with 300 ml water and 300 ml milk while stirring.
- Stir in the broth, bring to the boil and simmer for about 5 minutes. Melt the cheese in the sauce. Season the sauce with salt, pepper and nutmeg. Drain the Brussels sprouts and potatoes and drain well.
- Put in a greased baking dish. Cut the chicken fillets into slices, distribute on top. Pour the sauce over it. Bake in a preheated oven (top / bottom heat: 200 degrees, convection: 175 degrees, gas: level 3) for about 25 minutes.
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