Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.