Chicken supreme with parsley puree, blue cheese sauce, and baked tomatoes

Chicken supreme with parsley puree, blue cheese sauce, and baked tomatoes

Ingredients

  • 200g corn-fed chicken breast
  • 8pcs cherry tomatoes
  • 2 garlic cloves
  • 5g thyme
  • salt
  • black pepper

Blue cheese sauce:

  • 1pc fine chopped yellow onion
  • 1pc minced garlic clove
  • 30g blue-ripened cheese
  • 1dcl (approximately) chicken or vegetable stock
  • 1dcl MEGGLE Creme Cuisine
  • salt
  • grind black pepper
  • 20g butter

Parsley puree:

  • 150g clean parsley
  • MEGGLE Creme Cuisine (for refinement)
  • salt
  • black pepper

Directions

Heat the pan, season the chicken breast with salt and pepper and fry until golden. Then place it on a baking tray with tomatoes, garlic, and thyme, and bake at 180°C for approximately 15 minutes.

Sauté onion completely soft, add garlic and cook a bit more. Add stock and let it reduce. Add MEGGLE Creme Cuisine and let it boil thoroughly, melt the blue cheese, and season with salt, pepper, and optionally also with lemon juice. Mix 20g cold butter into the warm sauce just before serving.

Cook chopped parsley on low heat and mix it into a puree which you can optionally filter. Season with salt, pepper and refine with a little bit of MEGGLE Creme Cuisine.