INGREDIENTS

• 14 oz chicken breast
• 13.5 oz dairy cream
• 0.7 oz sweet curry
• 1.75 oz Taleggio PDO flour, as needed
• 0.7 oz butter

Preparation:

Cut the chicken into cubes and fry, then brown in a pan with butter on high heat.
Add the curry and let it toast for about 1 minute.
Add the chopped Taleggio PDO and the cream.
Cook until the cream thickens, season with salt and serve.

Best if eaten with Pilaf rice.