Summary

Ingredients

• 1 kg chicken breast fillet (s)
• 800 g onion (s)
• 4 slices bacon
• 0.5 ½ bunch parsley
• 1 teaspoon thyme, dried
• 125 ml white wine
• 350 g cream
• 0.5 teaspoon ½ vegetable stock, grained
• 125 g cheese (e.. Comte), cut into small slices
• 1 tablespoon flour
• oil
• salt and pepper

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Instructions

1. Wash the chicken breast fillets and pat dry. Peel the onions and cut them into rings.
2. Halve the bacon slices and fry in 1 tablespoon of hot oil, then remove and set aside. Fry the fillets briefly on each side, season with salt and pepper, then remove and set aside. Heat 2 - 3 tablespoons of oil and fry the onions in it. Chop the parsley, mix with thyme and add to the onions, sauté briefly.
3. Put 2/3 of the onions in an ovenproof dish. Place the fillets on top.
4. Dust the rest of the onions in the pan with flour and sauté briefly. Stir in the wine, 4 - 5 tablespoons of water, cream and stock powder. Let simmer for about 3 minutes. Season to taste and pour over the meat. Scatter the cheese with the bacon on top.
5. Baked at 175 degrees for 30 minutes.