Scalloped Potatoes and Chicken with Fennel

Ingredients

• 4 adet orta boy kırmızı patates (yaklaşık 680g), ince dilimlenmiş · 480 kcal
• 1 adet rezenenin yumrusu ve yaprakları (yaklaşık 250g) · 144 kcal
• 2 diş sarımsak, ince kıyılmış · 8 kcal
• 2 adet büyük boy kemiksiz, derisiz tavuk göğsü (yaklaşık 450g) · 1052 kcal
• Pişirme spreyi
• 1.5 yemek kaşığı tereyağı veya margarin, eritilmiş · 140 kcal
• 2 yemek kaşığı un · 41 kcal
• 1.5 su bardağı yağsız süt, bölünmüş · 167 kcal
• 1/4 çay kaşığı tuz
• 1/8 çay kaşığı karabiber
• Yarım su bardağı yarım yağlı ekşi krema · 144 kcal
• 2 yemek kaşığı rendelenmiş parmesan peyniri · 39 kcal

Method

1. Preheat oven to 350°F (175°C). Thinly slice potatoes and fennel bulb; chop fennel fronds and set aside. Place potatoes and fennel in a microwave-safe dish, cover with water, and microwave on high for 5 minutes, then drain well.
2. Grease a 2-quart baking dish with cooking spray. Spread the drained vegetables inside, sprinkle with minced garlic, and place the halved chicken breasts on top.
3. In a bowl, whisk melted butter and flour into a smooth paste. Whisk in 1 1/4 cups of milk, salt, and pepper, then pour this sauce over the chicken and vegetables. Cover and bake for 30 minutes.
4. Meanwhile, mix the remaining 1/4 cup of milk with the sour cream.
5. Remove the dish from the oven and increase temperature to 425°F (220°C). Spread the sour cream mixture over the chicken, sprinkle with Parmesan and reserved fennel fronds, and bake uncovered for 10 more minutes until golden and chicken reaches 165°F (74°C).

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