Poulard breasts au gratin
easy
50 mins
50 mins
Ingredients
- 500 g Cauliflower
- 500 g Broccoli
- 200 g Mushrooms
- 4 large chicken fillets (approx. 200 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 2 TABLESPOONS Oil
- 100 g Butter
- 100 ml Vegetable broth (instant)
- 1 pack of Sauce powder "Sauce Hollandaise"
- 4 discs (30 g each) Farmer's Ham
- 100 g grated gouda cheese
- 50 g flaked almonds
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash the cauliflower and broccoli and divide into small florets. Clean, grate and slice the mushrooms. Wash chicken fillets and dab dry. Season with salt and pepper. Heat oil in a pan. Fry the fillets for about 4 minutes on each side.
- 2
Put them into an ovenproof dish. Add 25 g butter to the frying fat and let it melt. Fry the mushrooms in it. Add 125 ml cold water and stock. Stir in sauce powder with a whisk. Boil up once while stirring. Switch off the heat. Beat 50 g butter cut into pieces until melted. Remove from the heat immediately. Cook cauliflower and broccoli in boiling salted water for about 7 minutes. Place 1 slice of ham on each chicken filet. Pour sauce over it and sprinkle cheese over it.
- 3
Beat 50 g butter cut into pieces until melted. Remove from the heat immediately. Cook cauliflower and broccoli in boiling salted water for about 7 minutes. Place 1 slice of ham on each chicken filet. Pour sauce over it and sprinkle cheese over it. Gratinate under the preheated grill for 3-5 minutes. Drain the vegetables and let them drain. Roast almonds in a pan without fat until golden brown, add 25 g butter, melt. Swivel the vegetables in it. Season to taste with salt. Serve garnished with parsley. Boiled potatoes taste good with it
- 4
Drain the vegetables and let them drain. Roast almonds in a pan without fat until golden brown, add 25 g butter, melt. Swivel the vegetables in it. Season to taste with salt. Serve garnished with parsley. Boiled potatoes taste good with it
Nutrition Facts
710 kcal
7 g
46 g
71 g
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