Baked Brussels sprouts with chicken fillet in Gorgonzola sauce

Ingredients for 4 servings:

• 1 kg Brussels sprouts
• 600 g potato(s), waxy
• Salt
• 400 g chicken fillet(s)
• 2 tbsp oil
• pepper
• 1 onion(s)
• 30 g butter or margarine
• 30 g flour
• ¼ liter vegetable broth, clear (instant)
• ¼ liter of milk
• 100g Gorgonzola
• Nutmeg, grated
• 2 tbsp hazelnuts (flakes) for sprinkling
• Fat, for the shape

Instructions

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

Clean, wash, and drain the Brussels sprouts. Wash, peel, and slice the potatoes. Cover the Brussels sprouts and potatoes and cook in a little boiling salted water for about 15 minutes. Wash the chicken fillets and pat dry. Heat the oil in a pan and fry the fillets for about 10 minutes, turning occasionally. Season with salt and pepper. Peel and finely dice the onion. Heat the fat in a saucepan and sauté the onion. Add the flour and sauté briefly, then add the stock and milk, stirring constantly. Bring to a boil and simmer for about 5 minutes, stirring constantly. Cut the Gorgonzola into pieces and stir into the hot sauce. Season the sauce with a little salt, pepper, and nutmeg. Drain the Brussels sprouts and potatoes and place them in a greased, ovenproof dish. Slice the chicken fillets, arrange on top, and cover with the Gorgonzola sauce. Sprinkle with hazelnut flakes if desired and bake in a preheated oven (electric oven: 200 °C/ fan oven: 175 °C/ gas mark 3) for 25-30 minutes.