Poularden breasts in a vegetable bed

Name: Poularden breasts in a vegetable bed
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Carrots; 1 kg Kohlrabi; 2 TABLESPOONS + some butter; 1-2 TEASPOONS Vegetable broth; 4 Chicken fillets (approx. 125 g each); 7-10 Tbsp white pepper, salt; 4 fine slices; 7-10 Tbsp Bacon; 1-2 TABLESPOONS Oil; 100 g Whipped cream; 75 g grated gouda; 3 TABLESPOONS sauce thickener; 1 pinch Sugar; 7-10 Tbsp Chervil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Carrots
1 kg Kohlrabi
2 TABLESPOONS + some butter
1-2 TEASPOONS Vegetable broth
4 Chicken fillets (approx. 125 g each)
7-10 Tbsp white pepper, salt
4 fine slices
7-10 Tbsp Bacon
1-2 TABLESPOONS Oil
100 g Whipped cream
75 g grated gouda
3 TABLESPOONS sauce thickener
1 pinch Sugar
7-10 Tbsp Chervil

Directions

1
Peel and wash the vegetables. Cut carrots into slices. Cut kohlrabi in six and crosswise into thin slices. Sauté vegetables briefly in 2 tbsp. hot butter. Add just under 1/2 l water and stock. Bring to the boil, cover and steam for about 10 minutes.
2
Wash the meat and pat dry. Season with pepper and wrap 1 slice of bacon around each. Fry in hot oil on each side for 5-7 minutes until brown. Season with salt if necessary.
3
Pour cream to the vegetables. Melt 2/3 cheese in it. Stir in the sauce thickener, bring to the boil and season to taste
4
Pour the vegetables into a greased ovenproof dish. Place fillets on top. Sprinkle with rest of cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Garnish if necessary. Serve with: mashed potatoes or bread