Ingredients
1 oz. of bleu cheese
1/3 cup beef broth
1.3 cup of heavy cream
salt
fresh pepper
mixed herbs (oregano, thyme, rosemary)
8 oz. Of organic chicken breast paillard
2 tbsp. extra virgin olive oil
1 cup of flour
Preparation
Gently powder the chicken with the flour. Add 2 tbsp. extra virgin olive oil to the pan, and I am letting the pan heat. So when the oil comes to the right temperature, I will add the chicken. You don’t need to have that metal pan like I have, this is for restaurant needs, you just need to place it with your hands. Add a little but of salt, a little bit of pepper and just make sure all sides are cooked. Add in the Bleu Cheese Sauce I am taking the bleu cheese, and adding it to the mix. I am adding the beef broth, and I am basically mixing the bleu cheese with the beef broth and let it reduce, let it emulsify. In the mean time, add a little bit of fresh herbs. Just before it is ready, I am adding heavy cream, and mix it again, and let it concentrate, let it reduce.
