Chicken strips in a trio cream sauce

Ingredients for 4 servings:

• 600 g chicken breast
• 80 ml olive oil
• Sea salt, from the mill
• pepper
• 1 pinch(s) of cayenne pepper
• 1 large onion(s)
• 150 ml white wine, dry
• 200 ml cream or Cremefine
• 40 g Parmesan, grated
• 40 g cheese (Pecorino), grated
• 40 g Gorgonzola
• 2 tbsp lemon juice
• ½ bunch parsley

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Wash the chicken breast and cut into bite-sized pieces. Heat olive oil in a pan and sear the meat, seasoning with salt, pepper, and cayenne pepper. Remove the meat and keep warm. Sauté the chopped onions in the remaining oil until translucent, then deglaze with white wine. Bring the sauce to a boil with vegetable stock and cream (or Crème Fène). Then add the cheese and lemon juice and stir until the cheese has melted. Season the sauce to taste, heat the meat, and serve sprinkled with parsley. Tagliatelle is best served with pasta.