Chicken with Roquefort sauce. Roquefort is a crumbly white cheese with blue-green veins. Traditionally made from unpasteurized cow’s milk, the technique was introduced to Argentina by the French who settled there. It is now one of the most popular cheeses in the country
Argentinian food
Ingredients 4 ports
- 4 chicken breasts
- 4 tablespoons of flour
- 2 yellow onions
- 2 garlic cloves, chopped
- 1 dl white wine
- 1 bay leaf
- a few sprigs of fresh thyme
- 1 dl chicken broth or stock
- 2½ dl milk
- 250g Roquefort
- 2½ dl cream
- ½ lemon
- salt
- pepper
Do this
1. Season the chicken with salt, pepper and dust over the flour. Heat oil and butter in a frying pan and fry the chicken for 7 – 8 minutes, turning until they are golden brown. Remove the chicken and save it for later. Save all fat and juices in the frying pan.
2. Fry onion, garlic in the frying pan with the saved fat and fry for 4 – 5 minutes. Add the white wine, bay leaves and thyme sprigs. Bring to a boil and simmer for a minute.
3. Add the chicken broth or stock and the milk, Put the chicken back in the frying pan again. Put the lid on and cook on low heat for 15 minutes.
4. Add the cheese and cream and stir until the cheese has melted. Put the lid back on and cook for another 20 – 25 minutes, or until the chicken is cooked through.
5. Squeeze half the lemon over and chopped parsley over the chicken and serve boiled potatoes and asparagus or green beans.
