Chicken and asparagus gratin

Name: Chicken and asparagus gratin
Yield: 1
Ingredients: 1 can(s) (425 ml) Apricots; 1 kg green asparagus; 7-10 Tbsp salt, sugar, pepper; 4 (175 g each) Chicken filets; 1-2 TABLESPOONS Oil; 2 TABLESPOONS butter/margarine; 2 slightly heaped tbsp. flour; 1 TEASPOON Curry; 75–100 g Whipped cream; 1 TEASPOON Chicken broth; 100 g Gruyère or mountain cheese (piece); 7-10 Tbsp Grease; 7-10 Tbsp Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

1 can(s) (425 ml) Apricots
1 kg green asparagus
7-10 Tbsp salt, sugar, pepper
4 (175 g each) Chicken filets
1-2 TABLESPOONS Oil
2 TABLESPOONS butter/margarine
2 slightly heaped tbsp. flour
1 TEASPOON Curry
75–100 g Whipped cream
1 TEASPOON Chicken broth
100 g Gruyère or mountain cheese (piece)
7-10 Tbsp Grease
7-10 Tbsp Chervil

Directions

1
Drain the apricots, collect the juice. Wash the asparagus and cut the ends off generously. Cook the asparagus in approx. 1⁄2 l boiling, slightly salted water covered with some sugar for approx. 8 minutes. Lift out, keep stock
2
Wash the fillets, dab dry. Fry in hot oil for 4-5 minutes on each side. Season with salt and pepper, remove
3
Heat the fat in the frying fat. Sweat flour and curry in it. Stir in asparagus stock, cream, 5 tbsp. apricot juice and stock. Bring to the boil and simmer for about 5 minutes. Grate cheese, melt approx. 2⁄3 in the sauce. Season to taste with salt and pepper
4
Fill asparagus, meat and apricots into a greased ovenproof dish. Spread the sauce evenly over it. Sprinkle with remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes until golden brown. Serve and garnish with chervil. Serve with rice
5
Drink: cool rosé wine