Ingredients
– 2 chicken breasts
– 1 onion
– 4 cloves of garlic
– 250ml of cooking cream (milk cream)
– 200g of blue cheese
– Olive oil
– Salt and pepper
– Chopped parsley
Lets go cook
– We cut the breasts. And to make this dish, we make it into bite-size tacos. We season
– In a wide frying pan, put a drizzle of oil over high heat and seal the breasts in it. The idea is to seal the pores of the chicken so that it keeps as much of its juices as possible inside
– After about 3 minutes, the chicken has taken on color but is still raw inside, remove all the pieces of the breast from the pan
– In the same pan and, if we see that the bottom is very dry, add another splash of oil. Add the chopped onion and garlic. Salt and pepper and cook over low heat for about 15 minutes
– After time, when both ingredients are very soft, but have not taken color (that is why we cook them over low heat) add the cream and the chopped cheese. Mix over low heat, long enough for all the ingredients to be integrated
– It is the turn to add the chicken breasts. Add together with the cheese sauce and cook over low heat for 5 more minutes. It is important not to stir in excess or heat over a very high heat so that the cream does not cut