Chicken mince in dorblu sauce

2 servings

15 minutes

Chicken mince in dorblu sauce is an exquisite dish of French cuisine that combines the tenderness of chicken mince with the rich, spicy flavor of dorblu cheese. This recipe is rooted in the traditions of French sauces, where creamy and cheesy ingredients create a special harmony of taste. Saffron and dried onion add subtle aromatic notes, while mascarpone and cream make the texture velvety and tender. Dorblu cheese, with its pronounced spicy tang and characteristic moldy undertones, transforms the dish into a true gastronomic delight. It pairs perfectly with pasta, mashed potatoes, or crispy baguette, complementing the flavor with soft creamy depth and spicy accents. This dish fits wonderfully into a cozy dinner or can be a centerpiece for a festive table.

Energy value per serving

• Calories: 632.7
• Proteins: 35.1g
• Fats: 52.3g
• Carbohydrates: 5.4g

Ingredients

• Minced chicken: 300 g
• Olive oil: 1 tbsp
• Cream 10%: 20 ml
• Mascarpone cheese: 100 g
• Dorblu cheese: 55 g
• Saffron: 0.5 tsp
• Ground dried onion: 1 tbsp
• Ground pepper mix: to taste
• Sea salt: to taste

Cooking steps

1. Add the minced meat to the heated oil in the frying pan.

   Required ingredients:

   • Minced chicken: 300 g
   • Olive oil: 1 tablespoon

2. To salt.

   Required ingredients:

   • Sea salt:  to taste

3. Season with a pepper mix.

   Required ingredients:

   • Ground pepper mix:  to taste

4. After 2-3 minutes, stir and reduce the heat to medium.

5. Add saffron and dried onion.

   Required ingredients:

   • Saffron: 0.5 teaspoon
   • Ground dried onion: 1 tablespoon

6. Roast for about 5 minutes, stirring occasionally. Then add the mascarpone.

   Required ingredients:

   • Mascarpone cheese: 100 g

7. Add cream and mix.

   Required ingredients:

   • Cream 10%: 20 ml

8. Add the Dorblu cheese in a couple of minutes.

   Required ingredients:

   • Dorblu cheese: 55 g

9. Cover with a lid and set to low heat.

10. Once the cheese melts, remove from heat and stir. Transfer to a plate and serve.