Savoyard escalope with Reblochon sauceSavoyard escalope with Reblochon sauce
©Savoyard escalope with Reblochon sauce|La Fromagerie

Savoyard escalope with Reblochon sauce

~ Dish ~

Savoyard escalop with Reblochon sauce

Chicken, pancetta, cream, Reblochon, all in one dish… Pure gourmandise!”

Published on 14 November 2022

Reblochon is the emblematic cheese of the Savoy region. To showcase this cow’s milk cheese, we chose to present this authentic and comforting recipe for chicken with Reblochon sauce.
This gourmet recipe is ideal for warming up cold winter evenings!

Recipe for 1 person
Preparation time : 10 min
Cooking time : 50 min


– 1 yellow chicken breast
– 2 slices of pancetta
– 25 cl of cream
– 1 tablespoon of chopped onions
– 1 quarter of Reblochon + 1 half-quarter for finishing
– Salt and pepper to taste

Recipe steps

1. Steam your yellow chicken breast at 88°C through about 40 minutes.

2. Put the chicken breast in a dish. Cover with 2 slices of pancetta and sliced onions.

3. Place the dish in the oven at about 250°C to toast the pancetta and onions.

4. Meanwhile, prepare the Reblochon sauce by melting the quarter of Reblochon cheese in the cream.

5. Stir the cream gently to make a smooth sauce.

6. Once grilled, take the dish out of the oven and coat it with the sauce. Place half a quarter of Reblochon on top and bake again for about 5-10 minutes at 250°C to melt the cheese.

Good eating!”

The Chief's advice

“For serving, we recommend accompanying this dish with a green salad and a portion of fries or small vegetables.”

Catherine Duret, La Fromagerie
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