Chicken with cheese sauce

Name: Chicken with cheese sauce
Ingredients: 500 g chicken tenderloins; 15 ml rosemary-infused olive oil; 1 teaspoon iodized salt; 1/2 teaspoon freshly ground black pepper; 50 g butter; 50 g blue cheese; 200 g Delaco fondue cheese; 50 ml semi-dry white wine; 1/4 teaspoon ground nutmeg

Meat - Chicken with cheese sauce by Fabia A. - Recipia

Chicken with cheese sauce is served hot, usually with rice or a seasonal salad. The browned chicken tenderloins sit under a thick Gorgonzola and fondue cheese sauce; I tried a version in Buzău and then made it in the Panacris kitchen. When choosing the tenderloins, I pick pieces of similar thickness so some don't brown well before the others. Preparation: 10 minutes. Cooking: 13 minutes. Resting: 30 minutes. Total time: 53 minutes. Servings: 2. Approximately 920 kcal and 43 g of protein per serving.

Ingredients

500 g chicken tenderloins
15 ml rosemary-infused olive oil
1 teaspoon iodized salt
1/2 teaspoon freshly ground black pepper
50 g butter
50 g blue cheese
200 g Delaco fondue cheese
50 ml semi-dry white wine
1/4 teaspoon ground nutmeg

Preparation

1. Pat the chicken tenderloins dry with paper towels. Season them with the rosemary-infused oil, salt and pepper over 10 minutes. 2. Cover the chicken and refrigerate for 30 minutes. 3. Heat the grill or grill pan over high heat. Cook the chicken for 4 minutes on each side, until browned and cooked through. 4. Melt the butter in a heavy-based pan over low heat. Add the crumbled blue cheese and the fondue cheese, broken into pieces. Stir for 4 minutes, until melted and the sauce is smooth. 5. Pour in the wine and add the nutmeg. Stir vigorously for another 1 minute, until combined. Serve immediately, while the chicken and sauce are hot.

Notes

Plain rice or a seasonal salad is all you need alongside the chicken. Thin tenderloins cook faster, while thicker ones may need another minute on each side, so I choose pieces of similar thickness. I don't turn up the heat to save time on the sauce: if the cheeses get too hot, the sauce can split and leave fat on the surface. The saltiness varies from one cheese to another, so I taste the sauce once the cheese has melted and don't add any more salt. The blue cheese can be replaced with 50 g of Danish blue, and the 200 g of fondue cheese with 200 g of young Gouda, which melts well. Add the wine straight to the sauce; for an alcohol-free version, replace it with 50 ml of chicken stock. This dish contains dairy. Store leftovers in a sealed container in the fridge for up to 3 days; the sauce firms up a little when chilled.