Chicken Breast with Cheese Sauce

Cut the vegetables into narrow strips. Put the butter in a shallow frying pan and steam the vegetables in it for 2-3 min. until soft. Season the chicken breasts and place them side by side on the bed of vegetables.

Add white wine and soup and cook the meat for 10 minutes with the lid closed. Pour the liquid into a small frying pan and boil a little. Add the double cream, heat it and let the cheese melt in it. Remove the pan from the stove, mix the egg yolks and fold them into the sauce.

Spread some sauce evenly on four warmed plates, place a chicken breast on each plate, cover with a little sauce and top with vegetable strips.

Serve with potato gratin.

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