Baked chicken fillets with spaetzle

Ingredients for 4 servings:

• 600 g pointed cabbage
• 500 g chicken fillet(s)
• 400 g Spätzle, cooked or fresh from the refrigerated section
• 200 g whipped cream
• 75 g cheese, grated
• 2 tbsp fried onions
• 2 tbsp oil
• 25 g butter
• 25 g flour
• 300 ml vegetable stock
• salt and pepper
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean the cabbage and cut into strips. Heat oil in a pan and fry the chicken fillets for 5 minutes on each side, season, and remove from the pan. Melt butter in the frying oil, fry the spaetzle and cabbage for about 5 minutes, then season. Sauté the flour in it. If you like, remove the spaetzle and cabbage beforehand; I find it works better with the roux. Deglaze with stock and cream, season, bring to a boil, and then simmer for about 2 minutes. Transfer the spaetzle mixture to a baking dish, cut the chicken fillets into bite-sized pieces, place on top of the mixture, sprinkle with cheese, and then place in the oven. Bake at 200°C for about 12-15 minutes, then sprinkle with parsley and fried onions.