Chicken breast topped with cheese on white bread

Ingredients for 4 servings:

• 4 chicken breasts
• 1 tbsp butter, for frying
• 25 g butter
• 1 tbsp flour
• 1 dl chicken broth, strong
• ½ dl white wine
• 1 dl cream (full cream)
• 2 bunch chives, finely chopped
• 80 g cheese, Appenzeller cut into small cubes
• 4 slices of white bread
• some salt and pepper
• 1 clove(s) garlic, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat oven to 220 degrees Celsius. Season the chicken breast with salt and pepper and sear it in the fat for about 2-3 minutes. Remove from the frying pan and let it cool slightly. Melt the butter in the frying pan. Add the flour and sauté lightly. Deglaze with the white wine and immediately add the stock. Add the cream and simmer gently for about 3 minutes. Remove the sauce from the heat, add the chives and garlic, add the cheese, and season to taste with salt and pepper. Place the bread slices in a gratin dish, cut the chicken breasts into thin, diagonal slices, and arrange them on the bread slices. Pour the sauce over the top and bake in the oven at 220 degrees Celsius for about 15 minutes.