The French Cookbook

EmincÈ de Volaille sauce Roquefort- Pommes de terre sautÈes

 

Ingredients for 4 people :

- 600 gr [1.3 lb] chicken breast

- 75 gr [3 oz] Roquefort cheese

- 5 Tbspoons sour cream [20 cl]

- 2 Tbspoons olive oil

- salt and pepper

Side dish :

- 4 big potatoes

- 4 Tbspoons olive oil

 

Main course recipe :

1- Cut the chicken breasts in thin small strips.

Step A side dish

2- In a frying pan, pour 2 spoons of olive oil over a medium-high flame and cook the breast slices for 5 to 10 minutes, turning from time to time.

Step B side dish

3- Take the chicken out from the pan, but leave the cooking juice in. Keep the chicken in a plate ; the inside must stay slightly pink. In the same pan, medium flame, crush the Roquefort cheese to get it softer and add the sour cream. Keep to simmer and turn with a wooden spoon in order to obtain a homogeneous sauce (about 5 minutes).

Step C side dish

4- Put the meat back in the sauce and let cook the whole for about 10 minutes on a gentle heat ; you need to turn it every now and then so that it stays homogeneous.

Serve right away with the sautÈed potatoes, green beans...

Side dish recipe :

A- Peel the potatoes and cut them into small pieces.

B - In the meantime, pour 4 spoons of olive oil in another frying pan, and cook the potatoes over a medium-high flame, turning from time to time. Add salt and pepper.

C- Don't forget to turn the potatoes from time to time !