Gratinated chicken filets in mustard sauce with bacon and goat gouda
easy
40 mins
40 mins
Ingredients
- 4 Chicken filets (à approx. 175 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 4 discs Bacon (à approx. 10 g)
- 2 TABLESPOONS Oil
- 1 (approx. 150 g) small bunch of spring onions
- 1 Garlic clove
- 5 Stem(s) Tarragon
- 3 TABLESPOONS Butter
- 1 heaped tablespoons of flour (15-20 g)
- 200 ml Chicken bouillon
- 5 TABLESPOONS Whipped cream
- 1 1/2 TABLESPOONS coarse mustard
- 7-10 Tbsp Sugar
- 60 g Goat Gouda cheese
- 7-10 Tbsp Grease
Directions
- 1
Wash the meat, dab dry and season with salt and pepper. Wrap 1 slice of bacon around each fillet. Heat oil in a large, coated pan. Fry the fillets for 6-8 minutes while turning. In the meantime, clean and wash the spring onions and cut them into larger pieces. Peel garlic and chop finely. Wash tarragon, dab dry and chop finely
- 2
Remove the fillets from the pan. Heat 1 tablespoon of butter in a saucepan. Add spring onions and fry for approx. 3 minutes, turning over. Season with salt and pepper and take out. Heat 2 tbsp. butter in a pan with frying fat, fry garlic in it. Stir in flour and sauté briefly. Add stock and cream while stirring. Bring to the boil, cook for about 3 minutes. Stir in mustard and tarragon and season to taste with salt, pepper and sugar. Grate cheese
- 3
Grease round gratin dish. Layer fillets and spring onions. Pour tarragon-mustard sauce over it. Sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Delicious with baguette bread
Nutrition Facts
440 kcal
7 g
26 g
46 g
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