Sliced Chicken W Roquefort Sauce W Sauted Potatoes
Indulge in the rich and elegant flavors of Sliced Chicken with Roquefort Sauce and Sautéed Potatoes—a gourmet dish that's surprisingly easy to prepare. Tender, golden-brown chicken breasts are sliced and draped in a luscious, creamy Roquefort cheese sauce, infused with savory notes of garlic and chicken stock for depth. Paired with crispy, golden sautéed potatoes, this recipe achieves the perfect balance of decadent and hearty. Fresh parsley adds a pop of brightness, tying everything together beautifully. Ready in just about an hour, this dish is ideal for a fancy dinner at home or impressing guests. Whether you're a Roquefort enthusiast or trying blue cheese for the first time, this recipe promises to wow with its bold flavors and comforting textures. Perfect for a cozy yet refined meal with a touch of French-inspired flair!
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Ingredients
- 2 pieces chicken breasts
- 100 grams Roquefort cheese
- 250 ml heavy cream
- 30 grams unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic
- 500 grams potatoes
- 1 tablespoon fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 150 ml chicken stock
Directions
Step 1
Peel and dice the potatoes into evenly sized cubes, approximately 2 cm in diameter.
Step 2
In a large pot, bring salted water to a boil and parboil the potatoes for 5-7 minutes until just tender. Drain and set aside.
Step 3
Meanwhile, season the chicken breasts with salt and pepper on both sides.
Step 4
In a large skillet, heat 1 tablespoon of olive oil and 15 grams of butter over medium heat.
Step 5
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 75 °C or 165 °F). Remove from the skillet and let rest on a plate, loosely covered with foil.
Step 6
In the same skillet, add the remaining olive oil and butter. Once hot, add the parboiled potatoes and sauté for 15-20 minutes, stirring occasionally, until golden and crispy on all sides.
Step 7
While the potatoes are sautéing, make the Roquefort sauce. In a small saucepan, heat the heavy cream over low-medium heat.
Step 8
Add the Roquefort cheese, broken into small pieces, to the saucepan. Stir constantly until the cheese has melted and the sauce is smooth.
Step 9
Add the chicken stock to the Roquefort mixture and stir well. Let the sauce simmer gently for 5 minutes to thicken slightly. Taste and adjust seasoning with salt and pepper if needed.
Step 10
Add the minced garlic to the skillet with the potatoes for the last 2-3 minutes of cooking, tossing to combine.
Step 11
Slice the rested chicken breasts into 1 cm thick slices and plate them neatly.
Step 12
Drizzle the Roquefort sauce generously over the chicken.
Step 13
Serve alongside the sautéed potatoes, garnished with fresh parsley.
Step 14
Enjoy your Sliced Chicken with Roquefort Sauce and Sautéed Potatoes!
Nutrition Facts
| Serving size | (1424.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2743.3 |
| Total Fat 180.4g | 0% |
| Saturated Fat 91.7g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 686.4mg | 0% |
| Sodium 3958.1mg | 0% |
| Total Carbohydrate 111.9g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 6.9g | |
| Protein 147.2g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 676.9mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 3022.3mg | 0% |
Source of Calories