Sliced Chicken W/Roquefort Sauce W/ Sautéed Potatoes

READY IN: 50mins
Recipe by Jessica K

This is for the French cuisine part of the Zaar World Tour Contest. Have not tried this yet, but from a French cooking website.

Top Review by currybunny

My first French dish and it was fabulous! Having overcome my inherent dislike of all things French (British background) I am forced to admit that this was delish! I couldn't get the cheese called for (apparently it's not allowed to be brought into Australia?!?) so I substituted with Gorgonzola. I normally hate blue vein cheese but this dish was great. I used rosemary as my fresh herb and seasoned quite heavily to get the taste to what we like. Love those potatoes, thanks for posting! Bring on the leftovers!

Ingredients Nutrition


  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 !

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