Season the chicken breasts with salt and pepper. Meanwhile, fry them heartily in the hot clarified butter for a total of two minutes. Remove from the frying pan. Cool down a bit.
In the meantime, melt the butter in a small pan. Add the flour and sauté briefly while stirring. Extinguish with the soup and the cream and bring to the boil. Simmer gently for two minutes. Remove from heat.
Cut the chives into rolls. Cut the cheese into small cubes. Add both to the sauce form. Season if necessary.
Cut the cooled chicken breasts diagonally into slices.
Arrange them on the bread slices and put them in a baking dish. Pour the sauce over them. Bake the chicken gratin on the spot in the oven heated to 220 degrees Celsius for twelve to fifteen minutes.
Serve with green leaf salad and/or carrot salad. Also briefly steamed zucchetti, dressed with a sauce of sherry olive oil, salt, vinegar, pepper, a little garlic and a lot of chopped parsley go well with it.
Tip: Instead of clarified butter, you can also use butter in most cases.