Chicken gratin with mushrooms and herb crust

Ingredients for 4 servings:

• 600 g chicken breast fillet(s), diced
• 250 g mushrooms, brown
• 1 bunch of chervil
• 400 ml cream
• 100 ml milk
• 250 g cream cheese spread
• salt, pepper
• 4 slices of toast bread, without crust
• 30 g breadcrumbs
• 3 tbsp butter
• 50 g herb butter
• 1 tbsp oil
• 500 g tagliatelle pasta

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean the mushrooms and cut into cubes or slices. Wash, dry, and finely chop the chervil. Wash the chicken breast fillets, pat dry, and cut into small cubes. Season lightly with salt and pepper. Heat 1-2 tablespoons of oil in a pan and fry the meat cubes for about 5 minutes until golden brown. Place the meat in a lightly greased baking dish and arrange the raw mushrooms on top. In the meantime, preheat the oven to 200°C. Bring the cream, milk, and cream cheese to a boil in a small saucepan, stirring occasionally. Season with salt and pepper and add half of the chopped chervil. Pour the sauce over the meat. Remove the crusts from the toast and crush them using a coarse grater or a blender. Melt 3-4 tablespoons of butter in a saucepan, add the breadcrumbs and breadcrumbs. Mix well. You can add a little more breadcrumbs if the butter isn’t completely absorbed. Add the remaining half of the chervil and mix everything well. Sprinkle the butter crumbs over the meat and bake for about 25 minutes. Place the herb butter in thin slices on top of the gratin and bake for another 6-7 minutes. Cook the tagliatelle in lightly salted water until tender and serve with the chicken and mushroom gratin.