Chicken Gratin With Cauliflower And Broccoli

• 4 None chicken breasts (about 1/2 lb each)
• 2 tbsp oil
• 8 tbsp butter, diced
• 1/2 lb mushrooms, sliced
• 1/2 cup vegetable stock
• 1 x 1 oz packet Hollandaise sauce mix
• 4 slices ham
• 3 1/2 oz Gouda, grated
• 1 lb cauliflower, cut into small florets
• 1 lb broccoli, cut into small florets
• 2 oz sliced almonds (about 1/2 cup)
• None None Fresh flat-leaf parsley, for garnish

1. Season the chicken. Heat the oil in a frying pan and fry the chicken for 4 mins on each side. Place in a broiler safe serving dish.
2. In a saucepan, melt 2 tbsp butter and saute the mushrooms for 2 mins. Add the stock and 1/2 cup water. Whisk in the sauce mix and bring to a boil, stirring constantly. Add 4 tbsp butter, stir until melted, then immediately remove from heat.
3. Preheat the broiler. Place a slice of ham on each chicken breast, cover with the sauce and sprinkle with Gouda. Broil for 3-5 mins or until golden and bubbling.
4. Cook the cauliflower and broccoli in boiling salted water for 7 mins. Meanwhile, heat a frying pan and dry fry the almonds until golden brown. Add 2 tbsp butter and heat until melted. Drain the vegetables and add to the pan. Season to taste, garnish the gratin with parsley and serve with the vegetables.

chicken breasts, oil, butter, mushrooms, vegetable stock, hollandaise sauce, ham, gouda, cauliflower, broccoli, almonds, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/16220 (may not work)