Ingredients

• chicken filling                                                      4
• white wine Arbois Pupillin Chardonnay           20 cl
• county (block) grated                                         150g
• cloves of garlic                                                     1
• onions                                                                  1
• liquid cream                                                         10 cl
• mustard                                                                2 tbsp. soup
• Cornflour                                                              1 C. coffee
• Milk                                                                       1 C. soup
• salt and pepper
• chopped parsley

Beforehand (less than 30 min.)

• Preheat the oven to 190°C.
• Chop the chicken fillets and the onion

Preparation (10 mins + 45 mins)

• Brown the minced meat in a pan with the onion and then place them in a gratin dish.
• Sprinkle the grated Comté cheese over the chicken.
• In a saucepan, bring the white wine to a boil for 2-3 minutes. Add a pinch of salt, pepper, the liquid cream, the mustard, the minced garlic and the cornflour mixed with the milk. Stir until the sauce thickens.
• Pour this sauce over the chicken and sprinkle with chopped parsley to taste. Put in the oven for 30 minutes.

Presentation

Serve with boiled potatoes or rice.