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.
2. Heat the olive oil in a pan over medium-high heat. Sear the chicken pieces for about 3-4 minutes until golden on all sides. Season with salt, pepper, and cayenne pepper. Remove the chicken and set aside.
3. In the same pan with the remaining oil, sauté the chopped onion over medium heat for 3-4 minutes until translucent.
4. Deglaze the pan with white wine, scraping up the browned bits from the bottom.
5. Add the cream and bring to a gentle simmer over medium heat. Stir in the parmesan, pecorino, and Goronzola cheese until melted, about 1-2 minutes.
6. Stir in the lemon juice and season the sauce with salt and pepper to taste.
7. Return the chicken to the pan and heat through for about 3-4 minutes until the chicken reaches an internal temperature of 74°C (165°F).
8. Serve sprinkled with fresh parsley, accompanied by ribbon noodles.