How to make
Cut the chicken breast into juliennes. Heat a coffee cup of olive oil in a pan and fry the meat for 3-4 minutes. Peel and cut the potatoes into cubes.
Boil them in salted water, until they're done. Strain and pour them into a baking pan greased with olive oil.
Add the chopped mint and parsley, the fried chicken juliennes and a pinch of black pepper. Mix the products.
In a bowl, briefly beat the eggs with a wire whisk, pour the milk and add 2 teaspoons of flour. Pour the liquid into the baking pan.
Cut a lump of butter and add it on top. Bake the gratin at 360°F (180°C) in a preheated oven with a fan, until it has nicely browned.
Enjoy! The potatoes au gratin with chicken breast is very tasty.
