Chicken, seared then baked under a rich cheese and cream sauce with tomato, stays very moist and tender.
12 people made this
2 chicken breast fillets
1 knob butter
salt and ground black pepper
1 shallot, minced
1 teaspoon plain flour
150ml crème fraîche
4 tinned plum tomatoes, drained and chopped
200g Comté cheese, grated
1 teaspoon Dijon mustard
Method Prep:25min › Cook:40min › Ready in:1hr5min
Score the chicken breast fillets deeply with a sharp knife. Heat a frying pan with the butter over medium high heat. Cook the fillets, scored side first, just until lightly browned. Season with salt and pepper, and place them in a baking dish.
Cook and stir the shallots in the nonstick frying pan until golden.
Stir in the flour to coat the shallots.
Stir in half of the crème fraîche, and cook until slightly thickened, about 1 minute.
Stir in the tomatoes, grated Comté cheese, the remaining crème fraîche and the Dijon mustard. Season with salt and pepper.
Spread the cheese mixture over the chicken breast fillets in the baking dish.
Bake in the preheated oven until the chicken is no longer pink at the centre, and the gratin coating is deeply golden, about 30 minutes.