Ingredients

4 chicken breasts, skinned and boned

25g butter

1 shallot, finely chopped

1 garlic clove, chopped

3 tbsp dry white wine

3 heads of white chicory

FOR THE SAUCE

25g butter

1 tbsp plain flour

300ml milk

150ml creme fraiche

50g gruyere cheese, grated

2 tbsp Dijon mustard

2 tsp dried sage

Method

Preheat your oven to 190 degrees.

Slice the chicken and season.

Put chicken into an ovenproof dish with the garlic and shallot.

Now pour over the melted butter.

Bake in preheated oven for 30-35 minutes.

Prepare the chicory and cut lengthways into quarters.

Add the chicory to the chicken and pour over the wine.

Return to the oven and bake for 20-25 minutes

Remove from the oven and pour over the sauce.

TO MAKE THE SAUCE

Melt the butter in a pan and then stir in the flour.

Gradually add the milk, stirring until the mixture thickens.

Remove from the heat, stir in the creme fraiche and sage with the mustard.

Cooks Comments and Tips

.