Baked Chicken Breast with Savoy Cabbage

Ingredients

• 1 Savoy cabbage (about 1 kg)
• 1 onion
• 1 tbsp butter
• Salt
• freshly ground pepper
• nutmeg
• 5 tbsp heavy cream
• 250 ml vegetable broth
• 5 sprigs marjoram
• 4 chicken breast fillets
• 2 tbsp oil
• 1 packet potato mash flakes (2 servings)
• 50 g grated butter cheese
• 30 g freshly grated Parmesan
• 2 tbsp light sauce thickener

Instructions

1. 1.

   Clean the cabbage, cut it into quarters lengthwise, remove the core and slice into strips. Rinse in a colander, drain. Dice the onion finely and sauté in hot butter until translucent. Add the cabbage, season, cook for 2-3 minutes, then pour in cream and broth and simmer for about 10 minutes.

2. 2.

   Wash the marjoram, shake dry, pluck leaves and roughly chop. Wash the chicken fillets, pat dry, salt and pepper. In hot oil sear each side for about 2 minutes until golden. Transfer to a greased baking dish.

3. 3.

   Prepare potato mash according to package instructions. Stir in butter cheese. Spread the cheese mixture over the chicken fillets. Sprinkle with Parmesan and bake in a preheated oven at 200°C (392°F) for about 10-12 minutes until bubbly. Bind the cabbage with the sauce thickener, fold in marjoram, taste, and serve alongside the chicken.