Escalopes in gorgonzola sauce with groats and vegetables
Juicy chicken breast fillets in a creamy sauce with spinach and aromatic Gorgonzola cheese, served with steamed zucchini and pearl couscous with sun-dried tomatoes, are an idea for a simple and quick dinner, perfect for busy people who love blue cheese.
Preparation: 30 min
Easy
Preparation: 30 min
Easy
Ingredients:
- 1 g white pepper
- 100 g dried tomatoes
- 120 g gorgonzola
- 200 g pearl couscous
- 3 g chili flakes
- 200 g vegetable stock - CVR
- 150 g Squash-summer, raw
- 12 g garlic
- 9 g salt
- 150 g spinach
- 60 g Oil, olive
- 200 g Cream, 30% fat
- 300 g Chicken, breast, without skin
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup and weigh 300 grams of chicken breast divided into smaller fillets into it. Add 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of chili flakes (optional) to the bowl with chicken, mix, and set aside.
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