Chicken Casserole

Ingredients

• 1 clove garlic
• 1 Shallot
• 500 g chicken breast fillet
• 3 tbsp Lemon juice
• 2 tbsp olive oil
• Salt
• Pepper
• 2 small green peppercorns
• butter (for greasing the dish)
• 1 tbsp butter
• 1 tsp flour
• 100 ml milk
• 100 ml Vegetable broth
• white pepper
• nutmeg
• 2 tbsp finely grated parmesan
• 1 tbsp watercress or sprouts (or herbs for garnish)

Instructions

1. 1.

   Peel and finely chop the garlic and shallot. Cut the chicken into bite‑sized pieces. Mix with 2 tbsp lemon juice, olive oil, salt, pepper, shallots and garlic. Add the peppercorns (leave whole or crush as desired) and transfer everything to a butter‑greased baking dish.

2. 2.

   Preheat the oven to 200 °C (convection). Melt the butter, add flour and sauté briefly, then pour in milk and broth and bring to a boil. Season with salt, white pepper and nutmeg, adjust acidity with lemon juice, and stir in parmesan. Spread the sauce over the chicken and bake for about 30 minutes on the middle rack. Remove, sprinkle additional pepper, and garnish with sprouts, watercress or herbs if desired.