Cook the potatoes 12 minutes without
peeling them; after that, bake them half an hour in the oven at 200 degrees
Celsius. Cut off a slice from the top side an take the insides out, mash
them with the milk and the butter, stir in the green onions. Put the mashed
potatoes back in the peel and make a whole in the middle; break the egg in
there, put them back in the oven for fifteen minutes. Sprinkle the cheese on
top and put them under the hot grill until golden brown.
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Reduce the white wine to half on
high heat; add the cream and reduce a little more. Sprinkle the chicken
breasts with tarragon and salt and pepper to taste. Fry them 10 minutes on
each side in a separate pan. Add the white wine sauce and the grapes and
simmer 3 minutes. Take the chicken fillets out, put them on plates and pour
the sauce on top.
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