John Myers
Ingredients for 2 servings:
- 200 g chicken breast fillet(s)
- some oil for frying
- 2 medium-sized potatoes, sliced
- 300 g carrot(s), sliced
- 1 kohlrabi, cut into sticks, possibly 2
- 100 g peas, frozen
- 1 medium-sized onion(s), diced
- 25 g butter
- 30 g flour
- e.g. milk
- e.g. Parmesan, grated or other cheese
- Salt
- some butter for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Delicious with spring vegetables
Brown the chicken fillets on both sides for about 4 minutes, then let them rest. Clean and prepare the vegetables, then simmer everything except the peas in a little water until al dente. Remove the vegetables from the water or pour them through a sieve, reserving the cooking water and placing them in a greased casserole dish. Sprinkle the frozen peas over them and place the sliced chicken on top. Measure out 350 ml of the cooking water (or add milk if there isn’t enough). Sauté the onion in 25 g butter until translucent, dust with 30 g flour, and sweat briefly, stirring constantly. Deglaze with the cooking water to create a creamy sauce. If it’s too thick, add a little more milk. Pour the sauce over the casserole and top with grated Parmesan or cheese, if desired. Place in a preheated oven at 200 °C (top/bottom heat) or 180 °C (fan oven) for about 30 minutes.
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