Baked chicken on spaetzle

Ingredients for 4 servings:

• 500 g chicken fillet(s) (4 x 125 g)
• 600 g pointed cabbage
• 500 g spaetzle
• 2 tbsp fried onions
• 2 tbsp oil
• 25 g butter
• 25 g flour
• 300 ml vegetable stock
• 200 ml milk
• 75 g cheese, grated
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with pointed cabbage, fried onions and cheese

Wash the meat and pat dry. Heat the oil and fry the fillets for about 5 minutes on each side. Season the meat with salt and pepper and remove. Trim, wash, and strip the pointed cabbage. Heat the butter in the frying fat. Fry the spaetzle and cabbage for about 3 minutes and season with salt and pepper. Dust everything with flour, sauté, deglaze with stock and milk, and bring to a boil. Simmer everything for 1-2 minutes, then season again to taste. Place the cabbage and spaetzle mixture in a large casserole dish. Slice the meat, spread it on top, and sprinkle with cheese. Bake in a preheated oven (200°C electric oven / 175°C fan oven) for about 12 minutes. Remove the casserole dish and add 2 tablespoons of fried onions to the casserole.