Summary

Ingredients

• 4 chicken breasts, fresh
• 175 g yourt (cream yourt)
• 1 teaspoon paprika powder, hot pink
• 1 onion (s)
• 2 cloves garlic
• salt
• 0.5 ½ bunch parsley
• 20 g butter
• liter ⅛ wine, white, dry
• 80 g Goronzola
• liter ⅛ chicken broth, cold, defatted

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Instructions

1. Rub the chicken breasts with kitchen paper. Put the yogurt in a bowl and mix with the paprika. Peel and chop the onion and add it with the crushed garlic. Season everything with salt. Wash the parsley, chop it finely and stir in too. Place the chicken breasts in so that the meat is covered and cover and leave to marinate in the refrigerator overnight.
2. Heat a large, heavy pan (preferably cast iron) and sear the breasts with the skin side down in it for 3 minutes. Then fry on the other side for 2 minutes. Reduce the heat significantly and add the remaining marinade. Simmer the meat for 5 - 6 minutes, remove it and let it cool down.
3. Heat the butter in the frying stock and deglaze with white wine. Cook while stirring. Crumble the cheese and let it melt while stirring. When the cheese has dissolved, fold in the chicken broth. The sauce should be nice and frothy. Cover the chicken breasts lightly with the sauce and serve the rest of the sauce separately.
4. This goes well with fresh baguette and a cold vegetable stock.