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Featured Recipe...
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LAVENDER LEMONADE
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Chicken with Roquefort Cream Sauce
Description
A Recipe to use your Herbes de Provence. Delicious with Pasta.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Course/Dish
Serves
4
3 TBL Olive Oil
3 1/2-pound Chicken, cut into 8 pieces.
1 cup Whipping Cream
1/4 Dry white wine
5 Garlic Cloves, minced
1 TSP Herbes de Provence *
3/4 cup Crumbled Roquefort Cheese
Chopped fresh Chives
*Available from Essence de Provence in the kitchen section.
Methods/steps
Heat oil in heavy large skillet over medium-high heat. Season chicken with pepper. Add chicken to skillet and cook until golden brown on all sides, about 8 minutes. Add cream, wine, garlic and herbes de Provence. Cover and simmer until chicken is tender and cooked through, turning once, about 20 minutes.
Transfer chicken to platter. Boil cooking liquid in skillet until reduced to sauce consistency, about 5 minutes. Add cheese and whisk until cheese is melted an sauce is smooth. Season generously with pepper. Pour sauce over chicken. Garnish with Chives and serve.
Serves 4
Bon Appetit
May 1991