Creamy Chicken Breasts with Wine & Cheese Sauce

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The chicken breasts in this recipe will first be fried until golden on the outside and not cooked to perfection. Prepare a creamy sauce with wine and three kinds of cheese. And we’ll stew the chicken in it. That way we’ll be able to preserve the tender texture of the meat without overcooking it and soaking up the flavors of the sauce.

The recipe uses Parmesan, blue mold cheese, and Cheddar. This is not a constant, you can use other melting cheeses or change the proportions of existing cheeses. Just a word of caution: you definitely shouldn’t use goat’s milk cheeses, brine cheeses (feta, brynza), or highly stretchy cheeses (mozzarella, suluguni) here. Also, do not increase the amount of Parmesan or add its analogues instead of cheddar and blue cheese.

Ingredients

For 4 servings:

• 2 chicken breasts (about 500 g total weight)
• 30 g butter
• 3 garlic cloves
• 1/2 onion
• 1/2 tbsp whole wheat flour
• 100 ml of dry white wine
• 250 ml milk
• 30 g parmesan cheese
• 30 g blue mold cheese
• 30 g of Cheddar cheese
• 1/2 lemon (juice)
• 3 parsley stalks
• Salt, pepper, cooking oil

Step-by-step Directions

Peel and chop 3 garlic cloves.

Cut the onion into small cubes.

Finely chop 3 stalks of parsley.

Grate the parmesan and cheddar on a fine grater. Crush the blue cheese with your hands. Set aside

Separate the loin from the chicken breasts with a knife. Trim off any excess fat, if any.

Place the breast with the cut side down, press it down with the palm of your hand and divide the fillet into two pieces, keeping the knife parallel to the board. Try to achieve the same thickness. Do the same with the second breast. You should end up with four slices of fillet and two of tenderloin.

Heat 2 tbsp of vegetable oil in a large frying pan over medium-high heat and add half of the chicken. Salt and fry for about 2 minutes, flip and cook another minute and a half to two minutes on the other side, until golden brown. Set aside on a clean plate and repeat with the remaining chicken fillets.

To achieve a golden crust and not to overdry – it is better to cook the fillet in portions, even if you have a very large pan.

Reduce the heat to medium, add 30 g of butter to the pan and melt. Add chopped onion and garlic, cook for a couple of minutes until soft.

Reduce the heat to almost nothing.

Stir in 1/2 tbsp. all-purpose wheat flour (with a slide), toasting for about a minute.

Pour in half of the milk and stir the sauce with a whisk until smooth. Pour in the remaining milk and stir again.

Pour 100 ml. white dry wine, the juice of half a lemon, salt with a pinch of salt. Stir

Add the cheese, stir with a whisk until the cheese is completely melted. Taste, add more salt if necessary.

Return chicken to skillet, heat sauce until just about to boil. Cover, reduce heat to low and cook for 4 minutes. Flip the chicken, stir in the sauce with a spoon and simmer 4 minutes more under the lid.

If the chicken is ready, but the sauce seems runny – put the chicken on a plate, increase the heat and slightly evaporate the sauce for 2-3 minutes. Stir constantly.

Place the fillets on plates, pour the sauce, sprinkle with chopped parsley and serve.