Chicken breast fillets with broccoli and garlic sauce

Ingredients for 3 servings:

• 3 chicken breast fillets
• some fat for frying
• 1 head of broccoli
• Nutmeg, freshly grated
• e.g. salt and pepper
• 25 g butter
• 3 m.-large shallot(s)
• 4 cloves garlic
• 20 g flour
• Broccoli, the cooked stalk
• 200 ml vegetable broth, homemade, see instructions
• 100 ml whipped cream
• 100 g cave cheese, finely diced
• 100 g processed cheese, 50% fat
• ½ bunch parsley, washed, finely chopped
• ½ tsp pepper
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Wash the chicken breast fillets, pat dry. Season with pepper, and cover and set aside. Separate the florets from the stems and soak in water for 10 minutes. Peel the broccoli stalks. Roughly chop the stalks and cook in boiling water until soft. Remove the pieces with a slotted spoon and set aside to steam. Add the florets to the stock with nutmeg and pepper, add more water if necessary, and season with salt. Cook the florets until al dente. Then cover and keep warm. For the sauce, clean and finely dice the shallots and garlic cloves, and sauté them in a pan with the butter. Stir in the flour and stir to make a light roux. Deglaze the roux with the vegetable stock. Add the cooked stalks. Bring everything to a boil and simmer gently for another 5 minutes. Meanwhile, crumble the cheese and chop the parsley. Stir in the cream, diced cheese, and processed cheese. Using a hand blender, chop everything and blend until a smooth sauce forms. Stir in the chopped parsley. Season with salt and cover to keep the sauce warm. Fry the breast fillets on both sides in a hot, greased pan until they begin to brown. Season the meat with a little salt, if desired. If desired, you can top the fried breast fillets with cheese in the oven under the grill. If desired, reheat the florets in the remaining vegetable broth before serving. Serve with rice, pasta, and all kinds of potatoes.