Chicken Breast Fillet with Brussels Sprouts in Sauce

Boil the chicken breast fillet in salted water for 20 minutes from the moment it comes to a boil. Drain the water and let the fillet cool.

Trim the bottom of each Brussels sprout (where the stem is).

Bring a pot of water to a boil and salt it. Add the Brussels sprouts to the boiling water. Cook for 15 minutes.

Make the sauce. Add the flour to a small saucepan and pour in the cold milk. Stir thoroughly until the flour is fully dissolved. Add the butter and place over heat.

Stirring constantly, bring to a boil. Boil for 1–2 minutes. Season with salt and pepper and stir. The sauce will be fairly thick.

Grate the cheese on a fine grater.

Cut the chicken breast fillet into large pieces.

Place the fillet and Brussels sprouts in a baking dish and mix together.

Pour the sauce evenly over the fillet and sprouts.

Sprinkle with the grated cheese. Place in an oven preheated to 150 degrees. Bake for 20 minutes.

It's done when all the cheese on top has melted nicely.

This dish is best enjoyed hot.