Step 1

Pour cream milk in a small stew pot. Place in a medium high heat. Bring to a boil and reduce heat to a minimum. Break blue cheese in small pieces and add to the cream milk. Constantly stirring with a spatula until cheese is dissolved. Remove stew pot from the heat,pour wine. Add wholegrain mustard and thyme. Mix all ingredients well.

Step 2

Preheat oven up to 200°C or 392°F. Cut chicken fillet in halves. Place pieces of fillet between two layers of food film and lightly beat it with the meat mallet. Massage it a little bit with some salt and ground black pepper. Heat 1-2 tablespoons sunflower oil in a large frying pan on high heat and fry pieces of chicken about 2-3 minutes each side, until evenly golden.

Step 3

Put fillet in ovenproof dish and pour on top with cheese and mustard sauce. Bake in the oven about 10-15 minutes until sauce is bubbling and golden. That’s all! Quick and easy! Isn’t it?

Step 4

Chicken in cheese and mustard sauce might be served with boiled, baked or mashed potato, rice or potato salad (recipe is here).