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. Mix yogurt with 1 teaspoon paprika powder in a bowl. Peel and chop onion, crush 2 garlic cloves, and add to yogurt. Season with salt. Wash ½ bunch parsley, chop finely, and stir in. Place chicken breasts in the bowl so they're completely covered by marinade. Cover and refrigerate overnight (minimum 8 hours).
2. Pat chicken breasts dry with kitchen paper. Heat a large heavy pan (preferably cast iron) to medium-high heat. Sear chicken skin-side down for 3 minutes. Flip and sear other side for 2 minutes. Reduce heat to medium-low, add remaining marinade, and simmer for 5–6 minutes, or until internal temperature reaches 74°C (165°F). Remove chicken and let cool.
3. In the same pan, heat 20 g butter over medium heat. Deglaze with 125 ml white wine, stirring and scraping up browned bits for 1–2 minutes. Crumble 80 g Gorgonzola and stir until melted, about 1–2 minutes. Fold in 125 ml cold defatted chicken broth. The sauce should be frothy.
4. Lightly coat chicken breasts with sauce. Serve remaining sauce separately alongside fresh baguette.