Creamy chicken with Reblochon

Name: Creamy chicken with Reblochon
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 Portionen
Ingredients: 4 piece Chicken scallop; 1 piece Reblochon; 2 tsp Liquid fresh cream; 1 tbsp Butter; 1 pinch Salt; 1 pinch Pepper

Main course

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Cook Time

25 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This creamy chicken with Reblochon is a comforting and tasty dish, perfect for autumn or winter evenings. The smooth Reblochon sauce melts on the tender chicken, creating an explosion of flavours in the mouth. I often make this dish when I want something quick and easy to prepare, but which has taste. The Reblochon, with its unique taste, brings a rustic and gourmet touch. Accompanied by white rice or fresh tagliatelle, it is a complete and delicious meal. You can also add some Paris mushrooms to the sauce for a more sophisticated version. A real delight!

Ingredients (6 ingredients)

4 piece Chicken scallop
1 piece Reblochon
2 tsp Liquid fresh cream
1 tbsp Butter
1 pinch Salt
1 pinch Pepper

Preparation (5 steps)

Prepare Reblochon

Cut the Reblochon into approx. 2 cm cubes and set aside.

Heat fresh cream

Thermomix® Setting

5 min/194°F/Speed 2 90

Put the liquid fresh cream into the mixing bowl and heat for 5 Min./90°C/Speed 2.

300

Add and melt Reblochon

Thermomix® Setting

5 min/140°F/Speed 2/Linkslauf 60 Reverse

Add the Reblochon cubes to the mixing bowl and stir in 5 Min./60°C/Speed 2/Reverse direction until the cheese has melted. Season with salt and pepper.

300