CREAMY BLUE CHEESE CHICKEN

This free blue cheese chicken recipe is made with full-cream Greek yoghurt instead of cream but still tastes just as creamy… The blue cheese complements the flavour of the chicken.

Ingredients 


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


Method

• 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.

Cooking Tip:
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