Chicken Breast Fillet Au Gratin with Mushrooms, Boiled Ham and Hollandaise Sauce

• Clean the mushrooms and cut them into not too small pieces. Heat a tablespoon of clarified butter in the pan and fry the mushrooms over high heat. Season with a little salt and pepper, remove from the pan and set aside.
• Divide the chicken breast fillets into 3-4 pieces each and season with salt and pepper. Heat another tablespoon of clarified butter in the pan. Fry the chicken pieces brown all over until they are just about done. Take out and place in a baking dish. Pour the mushrooms over the chicken pieces.
• Place the ham on top and pour the hollandaise sauce over the top. Cover with spicy cheese in slices or sprinkle grated from the piece. Bake under the preheated grill for about 5 minutes. This goes well with boiled potatoes, for example. The Hollandaise makes the dish, which is light in itself, quite powerful, but also tasty. Enjoy your meal!

Sauces out of the bag ...

• 4 ... or from the tetrapack are not for everyone. There are a lot of recipes for homemade hollandaise on the internet and in good old cookbooks. Of course, everyone is free to modify my recipe accordingly.