Thursday,21 February, 2019
Current issue | Issue 1360, (14 - 20 September 2017)
Thursday,21 February, 2019
Issue 1360, (14 - 20 September 2017)

Ahram Weekly

Blue cheese creamy chicken strips

 Blue cheese creamy chicken strips
Blue cheese creamy chicken strips

Serves 4-6

1 kg boneless skinless chicken breasts (whole, cut into strips)
1 tbsp minced garlic
1 tsp All-Purpose flour
1 can x 220-250 gm button mushrooms in brine; whole or sliced (optional)
Juice of two lemons
1 chicken bouillon
75 ml whole milk
200 ml pouring cream
1 triangle of blue cheese (approx. 125 gm)
75 gm butter + 2 tsp olive oil
1 tsp each:  Black pepper + herbes de Provençe (or) dried thyme + 7 spices

Heat a wide skillet on high.  Add oil and butter to melt.  Lower heat to medium.  Add chicken strips in batches; to sear and slightly brown.  Remove on to a plate aside with a slotted spatula.  Stir in garlic for a few seconds.  Stir in flour; for a few moments.  Add lemon juice, seasoning, bouillon, mushroom and 50 millilitres of brine and milk.  Stir bouillon until dissolved.  When coming to a boil, stir in blue cheese to melt in hot mixture.  When dissolving; bring back chicken strips to skillet and allow to come to a boil.  Stir in cream.  When brought back to a boil; remove away from heat.  Serve with boiled pasta or fluffed rice aside.

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