Poularde breasts au gratin

Name: Poularde breasts au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Cauliflower (about 600 g); 500 g Broccoli; 200 g Mushrooms; 4 Chicken filets (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 7-10 Tbsp a little + 2 tablespoons + 50 g butter; 1 Bag "Preparation for Sauce Hollandaise"; 7-10 Tbsp (for 125 g butter); 4 discs cooked ham (approx. 25 g each); 2-3 TABLESPOONS flaked almonds

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Cauliflower (about 600 g)
500 g Broccoli
200 g Mushrooms
4 Chicken filets (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
7-10 Tbsp a little + 2 tablespoons + 50 g butter
1 Bag "Preparation for Sauce Hollandaise"
7-10 Tbsp (for 125 g butter)
4 discs cooked ham (approx. 25 g each)
2-3 TABLESPOONS flaked almonds

Directions

1
Clean and wash the cabbage and divide it into small florets. Clean mushrooms, wash if necessary and cut into slices
2
Wash the meat, pat dry and season. Fry in hot oil for about 5 minutes on each side. Place in a greased baking dish. Heat 1 tablespoon butter in the frying fat and fry the mushrooms in it, season
3
Pour 1/4 l cold water into a pot. Stir in the sauce powder, bring to the boil slowly while stirring. Dice 50 g butter and beat into it over low heat. Fold in mushrooms
4
Steam the cauliflower covered in little boiling salted water for about 15 minutes. Add broccoli after a good 5 minutes and cook with it
5
Grate cheese. Place 1 slice of ham on each fillet, pour sauce over it and sprinkle with cheese. Bake in the oven under the preheated grill for approx. 3 minutes or at highest heat for 5-8 minutes until golden brown
6
Roast the almonds under turnings until golden brown. Add 1 tablespoon butter and froth up. Drain the vegetables and toss in the almond butter. Serve everything. Serve with boiled potatoes