Summary

Ingredients

• 2 chicken breast fillet (s)
• 2 sprigs rosemary, about 10 cm long
• 2 slices Roquefort or other blue cheese
• 200 ml cream
• 2 cloves garlic, finely chopped
• 1 teaspoon sambal oelek
• 250 g ribbon noodles, cooked and drained.
• 10 sage leaves
• 1 tablespoon clarified butter
• 1 tablespoon butter
• Paprika powder
• salt

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Instructions

1. Fry the chicken breast fillets on the skin side in clarified butter. Place each fillet with the non-fried side on a sprig of rosemary in an ovenproof pan. Season well with a mixture of paprika powder and salt (without flavor enhancers). Place a slice of Roquefort on top of each. Pour 200 ml of cream. Add the garlic and sambal olek.
2. Put in the hot oven at 160 ° C top / bottom heat for a good twenty minutes.
3. Then put the pan back on the stove. Keep the fillets warm and reduce the sauce.
4. In the meantime, fry the sage leaves in butter in another pan. Boil the tagliatelle, drain, add and mix well.
5. Arrange the chicken breast fillets and ribbon noodles nicely on a plate. Pour the sauce over the fillets.