Summary

Ingredients

• 800 g chicken breast fillet (s), cut into 2 cm cubes
• 2 onion (s), red, cut into strips
• 200 g Goronzola
• 150 ml sweet cream
• 5 tablespoon oil
• salt and pepper
• 400 ml vegetable stock
• 2 tablespoon sauce thickener, light
• 200 g rocket
• 50 g walnuts
• 1 clove garlic, pressed

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Instructions

1. Debark the Gorgonzola and finely puree with the cream. Heat the oil, fry the meat in 2 portions, season with salt and pepper. Briefly sauté the onion and garlic in the frying fat. Deglaze with the stock and simmer uncovered for 10 minutes. Add the Gorgonzola cream and meat and cook for 2 minutes.
2. Pluck the rocket, mix the ragout. Season to taste with salt and pepper, wash, dry, roughly chop. Chop the walnuts and add the rocket to the ragout.