Summary

Ingredients

• 4 chicken breasts
• salt and pepper
• 2 tablespoon butter
• 50 ml white wine
• 100 g Goronzola
• 2 tablespoon cognac
• 200 ml cream

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Instructions

1. Salt and pepper the breasts and fry on both sides in the hot butter. Take out and let it steep in the oven preheated to 80 degrees.
2. Pour off the excess butter and deglaze the roasting with the white wine. Remove the pan from the heat and mash the gorgonzola cut into cubes with a fork. Add the cream and cognac and put the pan back on the stove. Bring the sauce to a syrupy boil while stirring constantly with the whisk. Possibly season with a little salt and pepper.
3. Cut the chicken breasts in a fan shape, place on hot plates and cover with the sauce.
4. With spinach or spinach gnocchi