Fine vegetable gratin with chicken filet

Name: Fine vegetable gratin with chicken filet
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Potatoes; 300 g Carrots; 350 g Broccoli; 3/8 l Vegetable broth (instant); 1 (approx. 350 g) double chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 30 g Butter or margarine; 30 g Flour; 1/4 l Milk; 60 g grated gouda cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Potatoes
300 g Carrots
350 g Broccoli
3/8 l Vegetable broth (instant)
1 (approx. 350 g) double chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
30 g Butter or margarine
30 g Flour
1/4 l Milk
60 g grated gouda cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime clean, peel and slice carrots diagonally. Clean and wash broccoli and cut into small florets.
2
Bring the stock to the boil and steam the vegetables for about 4 minutes. Pour the vegetables onto a sieve and collect the broth. Wash the chicken fillets, dab dry and cut into 4 equal pieces. Heat the oil in a pan and fry the fillets on both sides, turning them over.
3
Season with salt and pepper. Drain potatoes, rinse with cold water, peel and slice. Alternate with the vegetables in a greased casserole dish. Place the chicken fillets on the vegetables.
4
Heat the fat in a pot and sauté the flour in it. Add stock and milk while stirring, bring to the boil and simmer for 4-5 minutes. Melt cheese in the sauce and season with salt, pepper and nutmeg.
5
Pour sauce over vegetables and meat and bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. Serve garnished with parsley.