Baked chicory with chicken in sage and mustard sauce

Ingredients for 4 servings:

• 4 chicory
• 1 tbsp olive oil
• 3 tbsp broth
• 4 chicken breast fillet(s), skinless and boneless
• 25 g butter
• 1 shallot(s), finely diced
• 1 clove(s) garlic, finely diced
• 25 g butter
• 1 tbsp flour
• 300 ml milk
• 150 ml crème fraîche
• 5 leaves of sage, cut into fine strips
• 2 tsp mustard (Dijon), regular
• 2 tsp grainy Dijon mustard
• 50 g cheese (e.g. Gruyère), grated
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat oven to 180 degrees Celsius. Prepare the chicory and quarter it lengthwise. Add oil to a large, shallow baking dish. Place the chicory cut-side up, pour in the stock, cover with aluminum foil, and bake for 10 minutes. Meanwhile, roughly dice the chicken, season with salt and pepper, and fry in the butter for 4-5 minutes. Add the onions and garlic and fry for another minute, then add to the chicory. For the sauce, sauté the flour in the butter and add the milk, stirring constantly. Simmer briefly until thickened. Remove from heat, stir in the crème fraîche and both mustards, and season with salt and pepper again if desired. Add the sage. Pour the sauce over the chicory and meat, sprinkle with grated cheese, and bake for another 25-30 minutes.