Chicken gratin with celery sticks, mushrooms and Brie

Ingredients

• 4 chicken breast fillets
• 300 g celery sticks
• 200 g small mushrooms
• 2 onions
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 1 Garlic clove
• 2 tbsp lemon juice
• 250 ml chicken broth
• 100 ml heavy cream
• 0.5 bunch Parsley
• 100 g Brie

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Cut the chicken breasts into bite‑sized cubes. Wash the celery sticks and cut them into about 4 cm pieces. Peel and finely chop the onions. Clean the mushrooms and halve or quarter them. Sauté the onions in butter until translucent. Add the chicken and brown all sides. Stir in the celery and mushrooms, cook briefly. Press in the garlic, then add lemon juice, broth and cream. Simmer for 5 minutes, season with salt and pepper.

3. 3.

   Wash the parsley, shake dry, set aside a few leaves for garnish. Roughly chop the rest, stir into the mixture and transfer everything to a baking dish. Slice the Brie and spread it over the top.

4. 4.

   Bake in the preheated oven for about 20 minutes until the cheese is melted and lightly browned.