Chicken in cheese sauce
4 servings
60 minutes
Chicken in cheese sauce is an exquisite dish of French cuisine that combines the tenderness of chicken fillet with a rich creamy-cheesy texture. The secret of its flavor lies in a marinade of orange juice, Dijon mustard, and white wine, which gives the meat a subtle citrus note. The cooking process is simple: first, the chicken is marinated, then fried until golden brown, and finally stewed in a sauce made of melted cheese and cream, achieving a velvety consistency. A light garlic aroma adds depth to the flavor, making the dish even more appealing. An ideal side dish would be fluffy rice that absorbs the delicate sauce. Chicken in cheese sauce is a true celebration of flavors that brings comfort and gastronomic delight.
1
Wash the oranges and squeeze the juice. Grate the zest of the same oranges on a fine grater and add it to the juice. Add a tablespoon of vegetable oil, salt, mustard, and wine. Mix everything well. The marinade is ready.
- Oranges: 2 pieces
- Vegetable oil: 20 ml
- Dijon mustard: 2 teaspoons
- Dry white wine: 0.5 glass
- Chicken breast fillet: 500 g
2
Cut the chicken into large pieces and place it in the marinade. Leave for half an hour. Fry the marinated chicken in hot oil until almost cooked.
- Chicken breast fillet: 500 g
- Vegetable oil: 20 ml
3
While the chicken is cooking, pour cream into a pot over the lowest heat and add melted cheese. Stir until smooth, then pour it over the chicken and immediately squeeze in a clove of garlic. Simmer for a few more minutes, stirring. Rice can be served as a side dish.
- Cream: 250 g
- Processed cheese: 250 g
- Garlic: 1 clove
