Chicken in blue cheese sauce

Name: Chicken in blue cheese sauce (Pollo al Roquefort)
Cuisine: Argentine
Ingredients: 60 ml/4 tbsp flour; 4 chicken breast fillets, each weighing about 250 g/9 oz; 2 cloves garlic, halved; 2 onions, chopped; 25 g/1 oz/2 tbsp butter; 30 ml/2 tbsp olive oil; a few sprigs of fresh thyme; 120 ml/4 fl oz/½ cup chicken stock; 120 ml/4 fl oz/½ cup white wine; 1 bay leaf; 250 g/9 oz blue cheese, such as Roquefort, crumbled; 250 ml/8 fl oz/1 cup double (heavy) cream; 250 ml/8 fl oz/1 cup whole milk; 250 g/9 oz blue cheese, such as Roquefort, crumbled; ½ lemon; chopped parsley, to garnish; salt and ground black pepper; salt and ground black pepper; steamed vegetables, to serve

Pollo al Roquefort

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Roquefort is a crumbly white cheese with blue-green veins. Traditionally made from unpasteurized ewe’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.

Ingredients

4 chicken breast fillets, each weighing about 250 g/9 oz
60 ml<

Americas
Europe
Argentina
France
Main course

Method

Skin the chicken breast fillets, then season with salt and pepper and lightly dust with the flour. Heat the oil and butter in a large frying pan until the butter is foaming. Add the chicken and cook for 7–8 minutes, turning once, until it is golden-brown. Remove from the pan, leaving the fat and juices behind, and set aside.
Add the onions and garlic to the pan