Gaston Gerard's Chicken

Main Dishes | French cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by Alexander Smith, chef at the restaurant 'Good Eats'.

Ingredients

Chicken fillet - 8.8 oz
Gruyère cheese - 0.7 oz
Olive Oil - 0 fl oz
Courgette - 3.5 oz
Spinach - 1.1 oz
Salt - 0.1 oz
Nutmeg - 0.1 oz
Ground Black Pepper - 0.1 oz
Clove - 0.1 oz
Wheat Flour - 1.4 oz
Butter - 1.8 oz
Milk - 17 fl oz
Bay leaf - 1 piece
Onion - 3.2 oz
Grated Ginger Root - 0.2 oz
Dijon Mustard - 1.1 oz
Ground Black Pepper - to taste
Garlic - 2 cloves

Step by Step guide

Step 1

Marinate the fillet with Dijon mustard, olive oil, and salt for 5 minutes.

Step 2

Sear the chicken in a well-heated skillet for 2 minutes on each side, until golden brown.

Step 3

Prepare the béchamel sauce. In a skillet, toast the flour until it releases a cookie-like aroma and turns a creamy color. Add the butter and, stirring vigorously, cook everything together until you achieve a uniform consistency. Pour the milk into a saucepan, add the clove, two types of pepper, bay leaf, ginger, garlic, and the sliced onion. Bring to a boil and simmer for 10 minutes.

Step 4

Lightly cool the milk, strain it, return it to the saucepan, place it on the heat, add the flour roux, and, whisking vigorously, bring to a boil.

Step 5

Stir the sauce vigorously once more to eliminate any lumps, then add grated nutmeg and mix well. Leave the sauce on the heat for another 2 minutes.

Step 6

Make a horizontal cut in the chicken fillet, being careful not to cut all the way through. Insert a slice of Gruyère cheese into the cut.

Step 7

Make deep vertical cuts in the fillet, about 1 cm apart, to help the breast cook faster. Place the fillet in a baking dish and put it in the oven preheated to 356°F for 15 minutes.

Step 8

Remove the dish from the oven, add the béchamel sauce (160 g) so that it does not cover the chicken fillet. Return the dish to the oven for another 5 minutes.