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Chicken Fillet and Potato Gratin

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Chicken Fillet and Potato Gratin

The perfect chicken fillet and potato gratin recipe with a picture and simple step-by-step instructions.

  • 400 g Potatoes
  • 2 Small zucchini
  • 200 g Chicken fillets
  • 1 tbsp Oil
  • Salt, pepper, nutmeg
  • 1 tbsp Flour
  • 200 ml Low-Fat milk
  • 1 Tl. Vegetable broth
  • 100 gr Rubbed. cheese
  1. Wash the potatoes and cook covered for about 20 minutes. Clean and wash the zucchini and cut into thin slices.
  1. Wash the fillet and pat dry. Fry in a pan with oil for about 3 minutes on each side. Season and take out.
  1. Sweat the flour in the hot frying fat. Stir in milk and 5 tbsp water, bring to the boil. Season to taste with broth, salt, pepper and nutmeg.
  1. Rinse the potatoes, peel and cut into slices. Layer with zucchini in a baking dish. Cut the fillets into slices and place in the center. Spread the sauce and cheese on top. Bake in a preheated oven at 175 ° C. for approx. 20 minutes.
Dinner
European
chicken fillet and potato gratin

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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