First you put the chicken breasts in hot vegetable stock and let it simmer for a good half an hour. You are welcome to add a few more cloves or a bay leaf to the broth, but that doesn`t have to be the case.
Then you prepare the puree: To do this, you cut the broccoli into florets, simply peel the stalk and cut into pieces. Put the broccoli in boiling salted water and simmer for about a quarter of an hour. Then drain the water and put the broccoli back in the pot. Now make a puree with the help of a hand blender and season to taste. I did that with a little parsley, salt, pepper and nutmeg. Tastes excellent. Stir the free amount of sour cream (after WW 1 teaspoon free three times a day) into the puree and keep the puree warm.
Let`s get to the gorgonzola sauce. To do this, we first need 50 ml of milk and a good ladle of the chicken broth. We put the liquid in a saucepan and gradually add the cut gorgonzola (coarse cubes are enough). The Gorgonzola binds
the broth very quickly into a delicious sauce. If you want to thicken it, just stir in a teaspoon sauce thickener. Taste the sauce with salt and pepper.
Now arrange: Arrange the puree in a crescent shape on the plate, place the drained and sliced chicken breast on top of it at an angle and distribute the sauce on top.
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