Chicken in blue cheese sauce

By admin
13 April 2011

Serves 3-4.

The dish is not too rich as the sauce is made with yoghurt instead of cream.

4 chicken breast fillets 30 ml (2 T) olive oil salt and freshly ground black pepper 1 clove garlic, crushed 150 ml white wine 150 ml chicken stock 2 sprigs fresh rosemary 180 ml (¾ c) full-cream Greek yoghurt 15 ml (1 T) cornflour 80 g blue cheese, crumbled

Cut the chicken breasts into pieces.

Heat the oil in a pan and lightly brown the chicken pieces.

Season with salt and pepper and remove from the pan.

Stir-fry the garlic clove and add the wine and stock to the pan.

Add the rosemary and bring the mixture to the boil.

Reduce the sauce by two-thirds.

Remove the rosemary sprigs.

Blend about 30 ml (2 T) yoghurt with the cornflour to make a paste and mix with the remaining yoghurt.

Set aside.

Return the chicken pieces to the pan and add the yoghurt mixture and blue cheese.

Season to taste with salt and pepper.

Heat slowly until the sauce just comes to the boil, the chicken is done and the cheese has melted.

Serve with boiled baby potatoes and a salad.

Tip Never overcook chicken breasts. Cook them until the meat just turns white and is no longer pink. The fillets must still be succulent – if overcooked they will be dry and tasteless.

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