Chicken breast in creamy roquefort sauce. Recipe
There is no doubt that chicken is one of the most versatile white meats that exists. However, it can easily become a cheat by becoming a boring ingredient. That is why I always try to find more friendly alternatives to prepare this bird. On the other hand I have to confess that I am a big fan of cheeses and in particular of Roquefort or more inclusive, of the popularly called "blue cheeses".
Today I offer you this recipe for chicken breast in a creamy roquefort cheese sauce that combines my favorite white meat with the cheese that I like the most. The result is a dish full of flavor where the main protagonist is, of course, the cheese that will leave the palate full of that exquisite flavor.
IngredientsFor 2 persons
- Chicken breast 2
- Roquefort cheese 100 g
- Liquid cream for cooking 100 ml
- Butter 15 g
- White onion 0.5
- Extra virgin olive oil 10 ml
- Dried thyme 5 g
- Salt to taste
- Ground black pepper to taste
How to make chicken breast in creamy roquefort sauceDifficulty: medium
- Total time 30 m
- Elaboration 5m
- Cooking 25 m
We heat the butter and oil for a few seconds and then seal the chicken breast for about 5 minutes on each side. Finely chop the onion and reserve. Then we remove the chicken from the pan in which we immediately put the onion to brown for about 3 to 4 minutes.
We cut the roquefort cheese (or similar) into pieces that we add to the pan together with the onion. Stir to later add the cream, thyme, salt and pepper to taste. When the cheese has partially dissolved in the cream, we put the breast back in the pan, cover it with cheese and cover. Let simmer about 15 to 20 minutes. Every 5 minutes approximately we stir the sauce and we fly the breast so that the cooking is homogeneous.
What to accompany the chicken breast in creamy roquefort sauce
The recipe for chicken breast in creamy roquefort sauce is a real delight if you like strong cheeses and can't stop making it. I recommend serving it with a simple carbohydrate, such as rice or pasta, so as not to overshadow the flavor of the cheese. Additionally, I suggest you accompany it with a very cold dry white wine that will be, in my opinion, the best to combine with the chicken.
Direct to the Palate | Broccoli dumplings. Recipe
Direct to the Palate | How to make a traditional onion soup