Broad beans in gorgonzoal cream with chicken filet

Name: Broad beans in gorgonzoal cream with chicken filet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 kg broad beans; 4 (150 g each) Chicken filets; 7-10 Tbsp Pepper; 10 discs Bacon; 2 TABLESPOONS Oil; 4 Stem(s) Sage; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 200 ml Milk; 100 g Whipped cream; 30 g Gorgonzola cheese; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 1 Onion; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 kg broad beans
4 (150 g each) Chicken filets
7-10 Tbsp Pepper
10 discs Bacon
2 TABLESPOONS Oil
4 Stem(s) Sage
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
200 ml Milk
100 g Whipped cream
30 g Gorgonzola cheese
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
1 Onion
7-10 Tbsp Aluminium foil

Directions

1
Peel and wash the beans. Blanch the bean seeds in boiling water for about 5 minutes, remove. Then remove the white skin of the beans. Wash the meat, dab dry, season with pepper and wrap each bean with 2 slices of bacon.
2
Heat the oil in a frying pan, fry the meat on each side for about 2 minutes. Fry over medium heat for 8-10 minutes while turning. Wash the sage, pluck the leaves from the stalks and add 8 leaves to the pan 2 minutes before the end of the cooking time.
3
Cut the rest of the sage leaves very finely. Heat the pan and fry 2 slices of bacon until crispy, remove and drain on kitchen paper. Heat the fat in a pot. Sauté the flour in it. Add milk and cream while stirring, crumble cheese into it and dissolve while stirring further at medium heat.
4
Season to taste with salt, pepper, nutmeg and the remaining sage. Peel and finely chop the onion. Sauté in bacon fat, add beans and heat over low heat while turning for about 3 minutes. Remove meat and sage from the pan.
5
Halve the fillets and arrange on plates with beans and sauce. Garnish with sage and bacon. Baguette tastes good with it.