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🍽️ Chicken Breast with Vegetable and Blue Cheese Gratin

1279 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets (kitchen-ready)
• salt
• pepper (from the mill)
• 2 tbsp vegetable oil
• 2 untreated lemons (juice)
• 400 ml whipping cream
• 1 tbsp coarse-grained mustard
• 200 g butter
• 100 g crème double
• 2 egg yolks
• 2 tbsp freshly chopped chives
• 60 g Gorgonzola
• 60 g freshly grated Parmesan
• 3 tbsp freshly chopped parsley
• 2 tbsp breadcrumbs
• 1 bulb fennel
• 1 bunch spring onions
• 100 g green beans
• 12 green asparagus spears

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the chicken breasts and pat them dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat oil in a large pan.
5. 5. Fry the chicken breasts until golden brown on all sides.
6. 6. Place the meat in the preheated oven and bake for about 15 minutes.
7. 7. Pour the lemon juice into a pot and heat it.
8. 8. Let the juice reduce until the volume has halved.
9. 9. Stir the cream and mustard into the sauce.
10. 10. Let the mixture reduce again until it has halved.
11. 11. Remove the pot from the heat and stir in the butter.
12. 12. Whisk the double cream with the egg yolks.
13. 13. Finely chop the chives and stir them in.
14. 14. Crumble the blue cheese and fold it into the cream.
15. 15. Stir the cheese-cream mixture into the warm sauce.
16. 16. Finally season the sauce with salt and pepper.
17. 17. Set the sauce aside to cool slightly.
18. 18. Mix the parmesan with the breadcrumbs.
19. 19. Finely chop the parsley.
20. 20. Fold the parsley into the breadcrumb mixture.
21. 21. Wash the fennel and cut it in half lengthwise.
22. 22. Remove the hard core from the fennel.
23. 23. Cut the fennel into thin slices.
24. 24. Wash the spring onions and split them lengthwise.
25. 25. Remove the dark green leaves of the spring onions.
26. 26. Wash the beans and remove the ends.
27. 27. Peel the bottom third of the asparagus.
28. 28. Cut off the woody ends of the asparagus.
29. 29. Bring salted water to a boil.
30. 30. Add fennel, spring onions, beans, and asparagus to the boiling water.
31. 31. Cook the vegetables for 4 minutes (blanching).
32. 32. Drain the vegetables and rinse them with cold water.
33. 33. Let the vegetables drain well.
34. 34. Remove the chicken from the oven.
35. 35. Switch the oven to grill function and let it heat up.
36. 36. Grease a baking dish with butter.
37. 37. Place the vegetables in the baking dish.
38. 38. Place the chicken breasts on top of the vegetables.
39. 39. Pour the sauce over the meat and vegetables.
40. 40. Sprinkle the breadcrumb mixture evenly over the top.
41. 41. Place the dish in the preheated oven.
42. 42. Gratin the dish for about 3 minutes until the top is golden brown.
43. 43. Remove the dish from the oven and serve immediately.

Nutrition per serving

• kcal: 1279
• Protein: 67 g · Fett/Fat: 104 g · Carbs: 20 g