• Chicken breast

      x 4

    Cut the chicken filets into strips.
    • Shallot

      x 2

    Peel, wash and slice the shallots.
    • Salted butter

      x 20 grams

    • Salt

      x 1 teaspoon

    • Pepper

      x 1 teaspoon

    Heat some butter in a pan, brown the chicken, season with salt and pepper. Set aside, keeping it hot.
    • Sweet potato

      x 1

    Cook the whole sweet potatoes in a large saucepan of salted water. Cooking time depends on their size.
    Check to see if they are done with the tip of a knife. They should be ""al dente"".
    Preheat the oven to 240°C. Drain the sweet potatoes and cool. Peel and cut into large chips or sticks.
    • Olive oil

      x 10 grams

    • Breadcrumbs

      x 50 grams

    • Salt

      x 1 teaspoon

    • Pepper

      x 1 teaspoon

    Pour over some olive oil, cover with breadcrumbs, season.
    Put onto greaseproof paper on a baking tray. Cook in the oven for 3 minutes to brown.
    • Salted butter

      x 10 grams

    • Heavy cream

      x 200 grams

    • Auvergne blue cheese

      x 50 grams

    Degrease the pan, add the remaining butter and sweat the shallots. Add the cream and crumbled cheese. Mix in and set aside.
    Put the sweet potato and chicken pieces in a cornet or plate. Serve the sauce in a ramekin. Bon appétit!
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Main course

Chicken slithers with blue cheese sauce

Prep time
10 min
Cook time
20 min
Rest
0 min

Ingrédients

Chicken breast
4
Shallot
2
Salted butter
30 grams
Salt
2 teaspoons
Pepper
2 teaspoons
Sweet potato
1
Olive oil
10 grams
Breadcrumbs
50 grams
Heavy cream
200 grams
Auvergne blue cheese
50 grams
Cut the chicken filets into strips.
Peel, wash and slice the shallots.
Heat some butter in a pan, brown the chicken, season with salt and pepper. Set aside, keeping it hot.
Cook the whole sweet potatoes in a large saucepan of salted water. Cooking time depends on their size.
Check to see if they are done with the tip of a knife. They should be ""al dente"".
Preheat the oven to 240°C. Drain the sweet potatoes and cool. Peel and cut into large chips or sticks.
Pour over some olive oil, cover with breadcrumbs, season.
Put onto greaseproof paper on a baking tray. Cook in the oven for 3 minutes to brown.
Degrease the pan, add the remaining butter and sweat the shallots. Add the cream and crumbled cheese. Mix in and set aside.
Put the sweet potato and chicken pieces in a cornet or plate. Serve the sauce in a ramekin. Bon appétit!
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