Skip to content

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

With MEGGLE Creme Cuisine

Ingredients

200 g Corn-fed chicken breast
8 pcsCherry tomatoes
2 Garlic cloves
5 gThyme
Salt & Black pepper
Chicken breast
1 pcFinely chopped yellow onion
1 pcMinced garlic clove
30 gBlue-ripened cheese
100 ml(approximately) Chicken or Vegetable stock
100 mlMEGGLE Creme Cuisine
Salt
Grind black pepper
20 gButter
Blue cheese sauce
150 g Flat-leaf parsley
MEGGLE Creme Cuisine
(for refinement)
Salt & Black pepper
Parsley puree

Preparation

Step 1

  • Heat a frying pan, season the chicken breast with salt and pepper and fry until golden.
  • Place on a baking tray with tomatoes, garlic, and thyme and bake at 180°C for about 15 minutes.

Step 2

  • Sauté the onion until soft, add garlic and sauté a little more.
  • Add the stock and let it reduce. Add MEGGLE Creme Cuisine and bring it to a boil, melt the blue cheese and season with salt, pepper, and optionally lemon juice.
  • Just before serving, stir 20g of cold butter into the warm sauce.

Step 3

  • Cook the chopped parsley on low heat and blend into a puree which you can filter if you like.
  • Season with salt, pepper and refine with a bit of MEGGLE Creme Cuisine.