Summary

Ingredients

• 600 g chicken breast
• 80 ml olive oil
• Sea salt, from the mill
• pepper
• 1 pinch (s) cayenne pepper
• 1 large onion (s)
• 150 ml white wine, drier
• 200 ml cream, or Cremefine
• 40 g parmesan, rated
• 40 g cheese, (pecorino), rated
• 40 g Goronzola
• 2 tablespoon lemon juice
• 0.5 ½ bunch parsley

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Instructions

1. Wash the chicken breast and cut into bite-sized pieces. Heat the olive oil in the pan and sear the meat in it, season with salt, pepper and cayenne pepper. Remove the meat and keep it warm. Sauté the chopped onions in the remaining oil until translucent and deglaze with white wine, bring the sauce with the vegetable stock and cream (or Cremefine) to the boil. Then add the cheese and lemon juice and stir until the cheese has melted. Season the sauce to taste, heat the meat in it and serve sprinkled with parsley.
2. Ribbon noodles go best with this.