Recipe By : Good Housekeeping June 97
Serving Size : 4 Preparation Time :0:30
Categories : Cheese Main Courses
New Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
75 g cheese, eg Red Leicester, white
Stilton or creamy Gorgonzola
50 ml dry white wine
150 ml chicken stock -- see notes
4 skinless chicken breast fillets
4 tbsp reduced-fat creme fraiche
wilted spinach -- to accompany
chopped fresh chives -- to garnish
1. Roughly grate or chop the cheese. Place the wine and stock in a large
saucepan and bring to the boil. Add the chicken breasts, reduce the heat,
cover with a lid and simmer for about 10 minutes or until the chicken is
cooked through. Using a slotted spoon, remove the chicken and set aside in
a warm place.
2. Bring the liquor back to the boil and bubble for 10-15 minutes or until
it starts to become syrupy.
3. Remove from heat and add the cheese, stirring until melted. Add the
creme fraiche. Slice chicken breasts on the diagonal and pour the sauce
over. Serve immediately on a bed of spinach; garnish with chopped fresh
chives.
