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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken breasts in thin small strips. | 2. In a frying pan, pour 2 TB of olive oil over a medium-high heat and cook the breast slices for 5 to 10 minutes, turning from time to time. | 3. Take the chicken out from the pan, but leave the cooking juice. In the same pan, over medium heat, crush the Roquefort cheese to get it softer and add the sour cream. Keep to simmer and turn with a wooden spoon in order to obtain a sauce, 5 minutes. | 4. Put the meat back in the sauce, add salt/pepper/herbs, and let cook for about 10 minutes on med/low heat. You need to turn it every now and then so that it stays smooth and incorporated. | 5. Sauteed Potatoes:. | 6. Peel the potatoes and cut them into small pieces. | 7. In the meantime, pour 4 TB of olive oil in another frying pan and melt 4 TB butter with it. Cook the potatoes over a medium-high heat, turning from time to time until tender, about 15-20 minute Add salt and pepper. | 8. Don't forget to turn the potatoes from time to time ! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb		780.1798	0.0	94.5741	41.9573
roquefort cheese	3	ounces		411.6346	4.0568	1.1652	43.4598
cream	5	tablespoons	sour	118.8	2.778	1.464	11.61
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				-	-	-	-
herb	2	tablespoons		-	-	-	-
potato	4			-	-	-	-
olive oil	4	tablespoons		238.68	0.0	0.0	27.0
butter	4	tablespoons		342.0	15.714	10.686	28.8
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.