Chicken breast topped with cheese fondue sauce

Ingredients for 3 servings:

• 3 pieces of chicken breast
• e.g. salt and pepper
• Paprika powder
• 2 tbsp butter
• 1 dl white wine
• 30 g butter
• 2 tbsp, leveled flour
• 2 ½ dl vegetable broth
• 1 dl cream
• 90 g cheese, Gruyère
• 1 pinch of nutmeg
• 4 cloves garlic
• 4 sprigs of sage

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with sage and garlic

Preheat oven to 220°C. Heat 1 tablespoon of butter and sear the chicken breasts for about 2-3 minutes each, season with salt, pepper, and paprika, and remove from the pan. Deglaze the pan juices with white wine. Set aside. Melt the 30 grams of butter in a small pan. Add the flour and sauté briefly, stirring constantly. Add the vegetable stock and the previously deglazed pan juices, and bring to a boil. Pour in the cream and simmer for 4-5 minutes, stirring occasionally. Grate the cheese, setting aside 1/3 of the cheese. Mix the remaining Gruyère into the sauce and season to taste with salt, pepper, and nutmeg. Slice the chicken breasts diagonally, then place them in a baking dish, slightly fanning them out. Spread the cheese sauce over the chicken breasts. Sprinkle with the remaining cheese. Bake the whole thing in a preheated oven at 220°C (425°F) on the second lowest rack for 12 minutes. Meanwhile, peel and slice the garlic. Pluck the sage leaves from the sprigs. Fry both in hot butter (use the second tablespoon here) until crispy. Sprinkle over the meat before serving. Serve with rice.