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Creamy chicken bake (creme holandês)
Chapter VII ·
Poultry · Nº 204
Creamy chicken bake (creme holandês)
13 ingredients
10 steps
Ingredients
Method
Ingredients
For
2
chicken breasts
, large
6 tablespoons
all-purpose flour
6 glasses
milk
1 can
heavy cream
1 can
corn
, or petit pois or apple
1
onion
1 bar
Knorr bouillon
, or 2
ketchup
mustard
black pepper
parsley and scallions
butter
mozzarella
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Method
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1
Cook the chicken breasts with the seasonings and a little water.
2
Reserve the broth.
3
Brown the chicken in butter, then shred it.
4
Add 1 or 2 Knorr bouillon cubes and the corn to the sauce.
5
Let it boil for a few minutes.
6
Add the chicken to the sauce, along with the remaining seasonings.
7
Blend the milk and flour in equal proportions and add them to the chicken gradually.
8
Add the heavy cream.
9
Top with mozzarella and bake until the cheese melts.
10
Serve with white rice.
From the same chapter
Poultry · Nº 199
Light chester
Poultry · Nº 200
Chicken francese
Poultry · Nº 201
Cordon bleu
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