Baked Chicken with Vegetables and Blue Cheese
Baked Chicken with Vegetables and Blue Cheese - Baked Chicken with Vegetables and Blue Cheese
Ingredients
- For the chicken
- 4 Chicken breasts (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the sauce
- 2 untreated lemons (juiced)
- 400 milliliters Whipped cream
- 1 Tbsp coarse-grained Mustard
- 200 grams butter
- 100 grams Double cream
- 2 egg yolks
- 2 Tbsps freshly chopped Chives
- 60 grams Gorgonzola
- For the crumbs
- 60 grams freshly grated Parmesan
- 3 Tbsps freshly chopped parsley
- 2 Tbsps breadcrumbs
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Rinse chicken breasts, pat dry, season with salt and pepper and sear with oil in a hot pan until golden brown. Bake in preheated oven for about 15 minutes.
Heat lemon juice in a saucepan and reduce by half. Stir in whipping cream and mustard and boil to reduce by half again. Stir in butter.
Mix double cream with egg yolks, then stir in chives and Gorgonzola cheese and stir into cream sauce. Add salt and pepper and set sauce aside.
Mix Parmesan with breadcrumbs and parsley.
Rinse fennel, halve lengthwise and cut into long, narrow columns. Rinse scallions, halve lengthwise and remove dark green ends. Rinse beans and snip off ends. Peel bottom third of asparagus and cut off ends. Blanch asparagus, fennel, scallions and beans in boiling salted water for 4 minutes. Rinse with cold water and drain well.
Remove chicken from oven and set the oven to broil. Put vegetables into a buttered baking dish, spread chicken breasts on top, pour over the sauce and sprinkle with breadcrumbs. Put gratin under preheated oven broiler for about 3 minutes, watching carefully to prevent overbrowning. Serve immediately.
