Chicken Breasts on Grumpera with Alpine Cheese Sauce

First, slice the peeled potatoes and pre-cook for 6 to 8 minutes. Season the chicken breasts with salt and pepper and quickly sear on both sides in hot clarified butter. Lift out of the pan and set aside. Slice leeks, fry in remaining fat until lightly browned and lift out. Fry drained potato slices briefly as well, adding more lard if necessary. Grease an ovenproof dish with butter, alternate leeks and potatoes and place the chicken breasts on top. Pour in a dash of white wine and some chicken stock, cover and steam in the oven at 180 °C for 20 to 25 minutes until tender. In the meantime, for the sauce, heat the chicken stock with the whipping cream, add the cheese cut into small pieces and let it melt while stirring constantly and boil down to a creamy sauce. Season to taste with kirsch, salt, pepper and a pinch of nutmeg. Pour cheese sauce over finished steamed chicken breasts and sprinkle heavily with chopped chives before serving. Serve with fresh leaf salads.

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