Chicken breast with cream sauce and blue cheese potato gratin

ingredients

     200 g chicken breast
     1 onion right size
     1 carrot right size
     1 small celery
     Salt and pepper
     Putin delicate
     15 to 20 g of butter
     120 ml heavy cream 32% (50 g chicken, remaining potatoes)
     30 g of blue cheese
     Chicken Soup
     150-200 g Potato
     Salt, pepper,
     paprika
     herbs

Preparation

Take the chicken, it will remove skin (if any). Wash and will be drawn into cubes of 3 cm. As they are equal so it will cook faster. In a small saucepan put water, chicken cubes.

Clean vegetables: onion, carrot, celery and we cut into pieces (4-6 pieces) they will add the chicken. Put a little oil and add a teaspoon of Vegeta. Let it simmer for about 15-20 minutes and try if done. If the soup is cooked remove and will leave calling will not take soup as this will be the sauce.

Meanwhile, prepare the potatoes, wash and clean then wash again and I'll cut potatoes very fine mandolin (wide blade grated) will get slices like chips. They will boil in a saucepan over who add remaining heavy cream, salt, pepper, nutmeg. Allow 10 minutes after which we will transfer to a higher but narrow tray that has been previously greased with oil. Transfer potatoes and cream, sprinkle a pinch of paprika and give gratin baked 25 minutes at 180 ° C, check before if done, then stop the fire in the oven.

Going to prepare the sauce, in a pan add butter, put chicken broth and herbs, carefully not put salt as it has blue cheese soup that I put Vegeta.

Let it begin to boil add the chicken pieces and heavy cream. Finally add blue cheese. Allow to simmer on low heat until the chicken cubes have got an appropriate amount of sauce until it was tied. If the sauce is too thick add more broth if the sauce is too thin let May boil to reduce.

Serve su cube potatoes au gratin for setting a pinch of paprika, basil leaf and a few drops of balsamico acetto reducer.

Enjoy.