Spätzle au gratin with chicken breast
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 250 g Spätzle
- 7-10 Tbsp Salt
- 1 TEASPOON Oil
- 400 g Chicken filet
- 20 g Butter or margarine
- 7-10 Tbsp Pepper
- 1/2 small head endive salad
- 1 jar(s) (315ml; separation weight: 175 g) Mandarin Oranges
- 1/2 potty Sage
- 2 Eggs
- 150 g Fresh cream
- 7-10 Tbsp Grease
Directions
- 1
Cook the spaetzle in plenty of salted water with oil for about 10 minutes. Wash the chicken meat, dab dry and cut into thin slices. Heat the fat and fry the meat briefly in portions.
- 2
Season with salt and pepper. Take it out. Clean and wash the salad and cut into fine strips. Drain mandarins and spaetzle. Layer meat, lettuce strips, tangerines and spaetzle in a greased form.
- 3
Wash the sage, remove the leaves. For the sauce, separate the eggs, beat the egg whites until stiff. Fold in sage, crème fraiche and egg yolk. Season with salt and pepper and pour over the noodles. Bake in a preheated oven (electric: 200-225°C/ gas: level 3-4) for 15-20 minutes until golden brown.
- 4
Serve with endive salad with a vinegar-oil marinade.
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