Sliced Chicken W/Roquefort Sauce W/ Sauteed Potatoes

• 1 lb chicken breast
• 3 ounces Roquefort cheese
• 5 tablespoons sour cream
• 2 tablespoons olive oil
• salt and pepper, to taste
• 2 tablespoons fresh herbs
• 4 big potatoes
• 4 tablespoons olive oil
• 4 tablespoons butter
• salt and pepper, to taste

1. Cut the chicken breasts in thin small strips.
2. In a frying pan, pour 2 TB of olive oil over a medium-high heat and cook the breast slices for 5 to 10 minutes, turning from time to time.
3. Take the chicken out from the pan, but leave the cooking juice.
4. In the same pan, over medium heat, crush the Roquefort cheese to get it softer and add the sour cream.
5. Keep to simmer and turn with a wooden spoon in order to obtain a sauce, 5 minutes.
6. Put the meat back in the sauce, add salt/pepper/herbs, and let cook for about 10 minutes on med/low heat.
7. You need to turn it every now and then so that it stays smooth and incorporated.
8. Sauteed Potatoes:.
9. Peel the potatoes and cut them into small pieces.
10. In the meantime, pour 4 TB of olive oil in another frying pan and melt 4 TB butter with it.
11. Cook the potatoes over a medium-high heat, turning from time to time until tender, about 15-20 minute Add salt and pepper.
12. Don't forget to turn the potatoes from time to time !

chicken breast, cheese, sour cream, olive oil, salt, fresh herbs, potatoes, olive oil, butter, salt

Taken from www.food.com/recipe/sliced-chicken-w-roquefort-sauce-w-saut-ed-potatoes-135061 (may not work)