Stuffed chicken escalopes a la cordon bleu with broccoli and mashed potatoes
easy
50 mins
50 mins
Ingredients
- 50 g Comté cheese
- 2 discs (25 g each) cooked ham
- 20 g crushed hazelnuts
- 4 Chicken filet (approx. 150 g each)
- 1 kg floury potatoes
- 7-10 Tbsp Salt
- 500 g Broccoli
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 200 ml Milk
- 25 g Butter or margarine
- 250 ml Chicken bouillon
- 75 g Fresh cream
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Chervil
- 8 wooden skewers
Directions
- 1
For the filling, finely dice cheese and ham. Mix with hazelnuts. Wash the meat and dab dry. Cut a pocket into each fillet with a sharp knife. Spread the filling in it and stick together with 2 wooden skewers
- 2
Peel the potatoes and wash them thoroughly. Cook in boiling salted water for about 25 minutes. In the meantime clean and wash the broccoli and cut into florets
- 3
Heat the oil in a frying pan, fry the meat well on all sides, then fry over a low to medium heat for a further 10-12 minutes while turning. Season with salt and pepper
- 4
Cook broccoli in boiling salted water for 8-10 minutes, pour into a sieve and drain. Heat milk and butter in a pot
- 5
Remove meat from the pan and keep warm. Deglaze frying fat with chicken stock. Stir in crème fraîche, bring to the boil and simmer for 4-6 minutes. Season to taste with salt and pepper
- 6
Drain the potatoes, pour on the hot milk and mash them with a potato masher to make puree. Season to taste with salt and nutmeg. Arrange chicken escalopes with sauce, mashed potatoes and broccoli on plates. Garnish with chervil
Nutrition Facts
650 kcal
28 g
33 g
49 g
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