Tender Chicken Breast Gratin Made in One Skillet

Slice the onion thinly.

Cut a slit into the base of the broccoli and separate it into florets. If you want them smaller, cut into the stem and pull them apart.

Peel the potatoes and cut them into roughly 2 cm cubes. Make them a size that cooks through easily but still feels substantial.

Cut the chicken breast in half down the middle and slice it diagonally into bite-sized pieces. Slicing on the diagonal makes it turn out tender.

Lightly season the diagonally sliced chicken breast with salt and quickly dust the surface with potato starch.

Heat a skillet and melt the butter, then add the thinly sliced onion and cook until it smells sweet and turns soft.

Add the cake flour and cook briefly until the floury texture is gone and it blends with the onion.

At first add the milk a little at a time and stir; once it thickens, add more milk, repeating the process. Once the thickness is stable, you can add all the rest.

Season with salt and grated garlic, add the potatoes, and simmer while stirring. You may add consomme if you like. Watch carefully as it burns easily, and simmer until the potatoes are cooked through.

Add the chicken breast dusted with potato starch, then add the broccoli and simmer until cooked through. If it has reduced too much, add more milk and simmer until it thickens.

Once it has thickened, add half of the cheese to the skillet and stir, then taste and adjust with salt.

Transfer to a heatproof dish, top with as much of the remaining cheese as you like, and bake in a toaster oven until browned.