Creamy Chicken Gratin
by Tavolino
A delicious and creamy gratin combining tender chicken fillets, sautéed mushrooms, and ham, all coated in a creamy sauce and topped with melted Emmental cheese.
Ingredients
- Chicken fillets 5
- Grated Emmental cheese 150 g
- Olive oil 2 tbsp
- Egg yolk 1
- Ham 2 slices
- Crème fraîche 600 ml
- Mushrooms 300 g
- Salt 1 tsp
- Pepper 1 pinch
Preparation
- 1
Cut the 5 chicken fillets into medium-sized cubes.
- 2
Heat 1 tbsp of olive oil in a pan and brown the chicken cubes.
- 3
Clean and slice the 300 g of mushrooms.
- 4
In another pan, sauté the mushrooms with 1 tbsp of olive oil.
- 5
In a bowl, whisk the 600 ml of crème fraîche with 1 egg yolk, 1 tsp of salt, and 1 pinch of pepper.
- 6
Heat the cream mixture in a pan.
- 7
Cut the 2 slices of ham into small pieces.
- 8
Add the mushrooms and ham to the pan with the hot cream.
- 9
Place the browned chicken cubes in a baking dish.
- 10
Pour the cream, mushroom, and ham mixture over the chicken.
- 11
Cover the dish with the 150 g of grated Emmental cheese.
- 12
Bake for about 10 minutes to melt and brown the cheese.