500 ml vegetable soup, 1 onion, 1.5 kg chicken fillet, 1⁄2 bunch of flat-leaf parsley, 125 g cheddar cheese (piece), 150 g white bread, 7 tbsp butter, 3 tablespoons of flour, 75 g dijon mustard, 250 g crème fraîche
Boil the meat in vegetable soup for 20 minutes.
Boil the meat in vegetable soup for 20 minutes.
Finely chop the parsley, grate the cheese and the bread. Mix them all together.
Preheat the oven (electric cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer). Lift the chicken fillets out of the broth and let them cool for about 15 minutes. Pour the broth through a sieve and collect it. Measure out 300 ml of broth.
Peel 1 onion and dice finely. Heat 3 tablespoons of butter in a saucepan. Braise the onion until translucent. Dust with flour and briefly sauté lightly while stirring. Pour in the measured broth, bring to the boil and simmer for about 5 minutes.
Mix in the mustard and crème fraîche. Season with salt, pepper and sugar.
Preheat the oven (electric cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer). Lift the chicken fillets out of the broth and let them cool for about 15 minutes. Pour the broth through a sieve and collect it. Measure out 300 ml of broth.
Peel 1 onion and dice finely. Heat 3 tablespoons of butter in a saucepan. Braise the onion until translucent. Dust with flour and briefly sauté lightly while stirring. Pour in the measured broth, bring to the boil and simmer for about 5 minutes.
Mix in the mustard and crème fraîche. Season with salt, pepper and sugar.
Cut the meat into big pieces, place them in an ovenproof dish and spread the sauce over them. Sprinkle with the bread and cheese mixture. Spread 4 tablespoons of butter in flakes and bake in a hot oven for 20–25 minutes.
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