6 chicken breast fillets, cut into small cubes
45ml olive oil
salt and freshly ground black pepper
1 tsp garlic, crushed
200ml white wine
200ml chicken stock
3 sprigs fresh rosemary
1 cup full-cream Greek yoghurt
20ml corn flour
120g blue cheese, crumbled
- Heat the oil in a saucepan, lightly brown the chicken pieces, season with salt and pepper and remove from saucepan.
- Stir-fry the crushed garlic, add the wine and stock to the pan.
- Add the rosemary and bring the to the boil and allow to simmer until the sauce is reduced by two-thirds.
- Remove the rosemary sprigs.
- Blend about 30ml yoghurt with the corn flour to make a paste, mix with the remaining yoghurt and set aside.
- Return the chicken pieces to the saucepan add the yoghurt mixture and blue cheese.
- Heat slowly until the sauce just comes to the boil, the chicken is done and the cheese has melted. Season if needed.
- Serve with baked potatoes, pasta or rice and a little extra crumbled blue cheese on top to garnish.
Be careful not to over cook the chicken breasts this will dry them out. Cook them until the meat just turns white.
Serves 4 - 6