I love this recipe and encourage you to make it at home! This braised chicken with Roquefort sauce is one of those recipes that delivers spectacular results with very little effort: nicely browned chicken fillets and a creamy, rich, flavour-packed sauce that comes together almost at the same time.
The key is to start by browning the chicken well. To do that, we used the WMF Flavour cast iron pan, which works wonderfully as a griddle: it reaches a good temperature, browns evenly, and gives that toasted finish that keeps the chicken juicy inside and much more flavourful outside.
From there, the magic happens right in the pan. With the cream and Roquefort, a creamy sauce forms that captures all the chicken juices and becomes irresistible. It’s a quick, easy, and very impressive recipe, perfect for when you want to make something special without too much fuss in the kitchen.
Ingredients
- 500 g chicken breast
- Sunflower oil
- 125 g cooking cream
- 50 g Roquefort cheese
- Freshly grated nutmeg
- Salt
- Freshly ground pepper
Preparation
- Place the WMF Flavour cast iron pan over medium-high heat and, once it’s hot, add a splash of oil and immediately add the chicken fillets.
- Let the fillets brown without moving them. When they’re nicely browned on one side, flip them over and let the second side brown.
- Lower the heat to medium, pour the cream over the top, and cook, stirring, until it comes to a boil.
- Add the cheese and let it melt, stirring.
- Adjust the seasoning with the nutmeg, a little salt, and the pepper. Serve immediately.
