Chicken baked with chicory and sage

Ingredients

• 4 skinless and boneless chicken breasts "Petelinka"
• olive oil - 1 tbsp.
• the scarf
• 5 fresh sage leaves
• softened butter
• flour - 1 tbsp.
• 150 ml cream with 30% fat
• For sauce:
• 50 g of grated Gruyere cheese
• 3 art. l. dry white wine
• 2 tsp. smooth and grain Dijon mustard
• milk
• 3 white chicory heads
• 1 clove of garlic

Cooking

Step 1

Preheat the oven to 200ºС. At chicory, cut off the ends of the stems, remove the withered upper leaves. Cut the chicory lengthwise into 4 pieces. Grease a baking sheet with olive oil. Place the chicory slices in a single layer, cut side up, pour over with wine and cover with foil. Bake in the oven for 10 min. Cut the chicken into strips 1 cm thick, lightly salt and pepper. Melt the butter in a large skillet, add the chicken pieces and fry them, stirring occasionally, until golden brown, 4-5 minutes. Peel and chop onion and garlic. Add to skillet with chicken, stir and cook for 1 minute. Remove the baking sheet with chicory from the oven (do not turn off the oven), add the fried chicken to the chicory. Cover again with foil and set aside while the sauce cooks. In the pan where the chicken was fried, melt the butter, then, with constant stirring, add the flour. Pour in the milk immediately. Cook, stirring, until the mixture thickens. Remove from heat, add cream, chopped sage and all mustard, season to taste. Pour sauce over chicken and chicory, sprinkle with cheese. Bake, uncovered, in the oven for another 20 minutes.