Sage Chicken
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chicken breast fillet (s), (400 - 500 g in total)
- 20 g clarified butter
- 40 g butter
- 20 g flour
- 250 ml poultry stock
- 100 g cheese, Appenzeller (or cheaper mountain cheese)
- 1 baguette (s) or ciabatta
- 2 cloves garlic)
- 10 leaves sage
- 1 cup whipped cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt and pepper the chicken breast fillets and sear them on both sides in clarified butter, remove from the pan.
- Melt the butter in the pan, stir in the flour and sweat, fill up with the poultry stock and let it simmer covered (approx. 10 minutes). Grate the cheese.
- Preheat the oven to 200 ° C, cut the bread into 8-10 thick slices, cut the meat into smaller pieces, peel the garlic and cut into thin slices.
- Roast the bread in the oven until golden brown, then distribute it in the baking dish, distribute the meat as well.
- Mix half of the cheese and cream (I like to use about half a cup) into the sauce, season again if necessary and spread over the meat / bread. Put the rest of the cheese on top and then put it in the oven for 10-15 minutes.
- Shortly before the end, fry the garlic slices and sage leaves in the remaining clarified butter and spread over the food before serving.
- A green salad and a dry white wine go well with this.
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