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.
Peel and chop 3 cloves of garlic, dice 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. Put aside.
Separate the loin (small fillet) from the chicken breasts with a knife. Cut off excess fat, if any.Place the breast with the cut side down, press down with the palm of your hand on top and divide the fillet horizontally, keeping the knife parallel to the board.
Heat 2 tbsp of vegetable oil in a large frying pan over medium-high heat, salt the fillets, and fry until golden brown in 2 rounds. Two minutes on each side. Set aside on a plate.
Reduce the heat to medium, add 30g 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 minimum.
Stir in 1/2 tbsp. of wheat flour (with a slide), tossing for a minute. Pour in half of the milk and stir the sauce with a whisk until smooth. Pour in remaining milk and stir again.
Pour 100 ml of 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 needed.
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.
Place the fillets on plates, pour the sauce, sprinkle with chopped parsley and serve.