Grilled chicken filet on spaetzle

Name: Grilled chicken filet on spaetzle
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 130 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Pointed cabbage; 25 g Butter; 1 package (500 g) Swabian egg spaetzle; 25 g Flour; 300 ml Vegetable broth; 200 g Whipped cream; 75 g grated gouda cheese; 4 Stem(s) Parsley; 2 TABLESPOONS Roasted onions

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 130 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Pointed cabbage
25 g Butter
1 package (500 g) Swabian egg spaetzle
25 g Flour
300 ml Vegetable broth
200 g Whipped cream
75 g grated gouda cheese
4 Stem(s) Parsley
2 TABLESPOONS Roasted onions

Directions

1
Wash the meat, dab dry. Heat the oil in a pan, fry the meat for about 5 minutes on each side, season with salt and pepper and remove. In the meantime clean, wash and cut cabbage into strips.
2
Melt butter in the frying fat, fry spaetzle and cabbage in it for about 3 minutes. Season with salt and pepper. Dust with flour, sweat on, deglaze with broth and cream, bring to the boil. Let simmer for 1-2 minutes, season with salt and pepper.
3
Put into four ovenproof portion moulds or 1 large casserole dish. Cut the meat open, spread on top, sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
4
manufacturer) bake for about 12 minutes. In the meantime wash parsley, shake dry and chop finely. Take the casserole out of the oven, sprinkle with parsley and fried onions.