Recipes - Main courses - Poultry



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Chicken cutlet with blue cheese sauce served with courgettes and tagliatelli (*)

Portions for 4 servings:

4 chicken cutlets

2 courgettes

12oz tagliatelli (fresh egg pasta)

4oz roquefort (or blue cheese)

4 tbsp double cream

Peel the courgettes, slice them up and steam them for 15mn.

Boil a large volume of salted water and cook the tagliatellis for 8mn.

Mix the double cream and the roquefort in a small pan and heat on low fire.

Arrange the chicken, the courgettes and the tagliatellis on large plates and pour the sauce over.

One can try replacing the courgettes by spinach and the roquefort by gorgonzola or blue cheese.