Brussels sprouts casserole with chicken filet

Name: Brussels sprouts casserole with chicken filet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Brussels sprouts; 600 g Potatoes; 7-10 Tbsp salt, pepper, nutmeg; 350 g Chicken filet; 1 TABLESPOON Oil; 1 Onion; 1 tablespoon (20 g) butter/margarine; 1 (20 g) heaped tbsp. flour; 1/4 l Milk; 1 TEASPOON Vegetable broth; 75-100 g Gorgonzola cheese; 7-10 Tbsp Grease; 2 TABLESPOONS Hazelnut flakes

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Brussels sprouts
600 g Potatoes
7-10 Tbsp salt, pepper, nutmeg
350 g Chicken filet
1 TABLESPOON Oil
1 Onion
1 tablespoon (20 g) butter/margarine
1 (20 g) heaped tbsp. flour
1/4 l Milk
1 TEASPOON Vegetable broth
75-100 g Gorgonzola cheese
7-10 Tbsp Grease
2 TABLESPOONS Hazelnut flakes

Directions

1
Clean and wash the cabbage. Peel, wash and cut the potatoes into pieces. Both in
2
Covered with approx. 3/8 l boiling salted water and cook for approx. 15 minutes. Then drain and collect the vegetable water
3
Wash the fillets, dab dry. Fry in hot oil for 5-6 minutes on each side. Season with salt and pepper, remove
4
Peel and finely chop the onion. Heat the fat in the frying fat. Sauté onion in it. Dust with flour and sauté briefly. Stir in 1/4 l vegetable water, milk and stock. Bring to the boil and simmer while stirring for about 5 minutes. Melt cheese in pieces in the sauce over a mild heat. Season to taste with pepper, nutmeg and possibly salt
5
Place the cabbage and potatoes in a greased ovenproof dish. Cut the fillets into slices and place them on top. Pour sauce over them. Sprinkle with nuts. Gratinate in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 8-10 minutes