Chicken Gratin With Cauliflower And Broccoli - cooking recipe

Ingredients
    4 None chicken breasts (about 1/2 lb each)
    2 tbsp oil
    8 tbsp butter, diced
    1/2 lb mushrooms, sliced
    1/2 cup vegetable stock
    1 x 1 oz packet Hollandaise sauce mix
    4 slices ham
    3 1/2 oz Gouda, grated
    1 lb cauliflower, cut into small florets
    1 lb broccoli, cut into small florets
    2 oz sliced almonds (about 1/2 cup)
    None None Fresh flat-leaf parsley, for garnish
Preparation
    Season the chicken. Heat the oil in a frying pan and fry the chicken for 4 mins on each side. Place in a broiler safe serving dish.
    In a saucepan, melt 2 tbsp butter and saute the mushrooms for 2 mins. Add the stock and 1/2 cup water. Whisk in the sauce mix and bring to a boil, stirring constantly. Add 4 tbsp butter, stir until melted, then immediately remove from heat.
    Preheat the broiler. Place a slice of ham on each chicken breast, cover with the sauce and sprinkle with Gouda. Broil for 3-5 mins or until golden and bubbling.
    Cook the cauliflower and broccoli in boiling salted water for 7 mins. Meanwhile, heat a frying pan and dry fry the almonds until golden brown. Add 2 tbsp butter and heat until melted. Drain the vegetables and add to the pan. Season to taste, garnish the gratin with parsley and serve with the vegetables.

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