This dish is for 4 people.
Ingredients:
500 g potatoes
400 g Brussels sprouts (cleaned)
2 chicken cutlets
125 g bacon cubes
250 g mushrooms
1 chicken stock cube
50 grams of flour
50 g butter (unsalted)
450 ml semi-skimmed milk
75 g grated cheese
Extra butter for frying
Preparation:
Preheat the oven to 180°C (hot air)
Melt some butter in the pan and fry the potatoes until nicely browned. Halfway through you can also fry the bacon cubes until they are nice and crispy.
In the meantime, heat a pan with water and cook the Brussels sprouts until al dente (I cook them for about 8 minutes). Drain the Brussels sprouts and hold them under cold tap to stop the cooking process. Let them drain.
Place the potatoes, diced bacon and drained Brussels sprouts in an oven dish and mix them well.
You can now briefly fry the chicken cutlets in the pan containing the potatoes (they are probably already cooked, otherwise it will take a little longer). Cut the chicken cutlets into strips and divide them over the Brussels sprouts/potatoes. Set aside for a moment.
Cut the mushrooms into slices.
Melt the butter in a regular pan (not too small). When the butter starts to change color, add the mushrooms. Let this fry for a while and then add the crumbled chicken stock cube.
Add the flour, stir and let the flour cook well.
Now add the milk, little by little and stirring well. This is easiest to do first with a (wooden) spatula and later with a whisk. Stir well, there should be no lumps. Increase the heat slightly and let it boil for a while. You will see that the sauce will thicken.
Pour the sauce over the chicken cutlets in the baking dish. Cover with a layer of grated cheese and place in the oven for about 20 minutes until the cheese is nicely melted.
Please note, the dish is very hot when it comes out of the oven, so blow thoroughly.
Enjoy your meal.
