Chicken breast au gratin with Maroilles cheese
by Tavolino
Tender chicken breasts sautéed with onions, topped with a creamy Maroilles cheese, beer, and mustard sauce, then baked in the oven for a delicious result.
Ingredients
- Chicken breast 600 g
- Maroilles (or grated cheddar) 120 g
- Onion 1
- Light beer 5 cl
- Mustard 1 tsp
- Salt to taste
- Pepper to taste
- Cooking oil 1 tbsp
Preparation
- 1
Cut the 600 g of chicken breasts into small cubes.
- 2
Peel and finely chop 1 onion.
- 3
Heat 1 tbsp of oil in a pan.
- 4
Sauté the chicken and onion until lightly browned.
- 5
In a saucepan, mix 120 g of Maroilles, 1 tsp of mustard, and 5 cl of beer.
- 6
Melt the mixture over low heat until you have a smooth sauce.
- 7
Preheat the oven to 210°C.
- 8
Divide the chicken and onion mixture into individual ramekins.
- 9
Season with salt and pepper to your liking.
- 10
Pour the prepared cheese sauce over the chicken.
- 11
Bake the ramekins for 10 minutes to brown the top.