Chicken breast Montafon style

Ingredients for 6 servings:

• 6 chicken breasts
• salt and pepper
• Oil for frying
• 1 sprig(s) rosemary
• 100 g onion(s)
• 50 g bacon
• 100 g processed cheese
• some white wine to deglaze
• e.g. chicken stock or broth for pouring over
• 20 g flour
• ⅛ liter cream
• ½ cup crème fraîche
• nutmeg

Instructions

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

Chicken breast in cheese and cream sauce

Cut the bacon into thin strips. Peel and finely chop the onion. Season the chicken breasts with salt and fry in oil on both sides. Place the chicken breasts in a casserole dish, add the rosemary sprig, and cover. Cook in a preheated oven at 200°C for about 20 minutes. Sauté the bacon in the pan with the leftover roasting mixture until translucent, add the onion, and fry. Dust with flour and deglaze with white wine. Reduce the liquid, then pour in the chicken stock. Add the cream and the processed cheese (chopped). Stir in the crème fraîche and season to taste. Place the chicken breasts in the sauce and let it simmer for a while before serving.