| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Main course, New, Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
tb |
Reduced-fat creme fraiche |
|
|
Wilted spinach, to accompany |
|
|
Chopped fresh chives, to garnish |
INSTRUCTIONS
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
crème fraîche. Slice chicken breasts on the diagonal and pour the sauce
over. Serve immediately on a bed of spinach; garnish with chopped fresh
chives.
NOTES : Preparation time: 5 minutes Cooking time: 25 minutes
282 cals per serving
Recipe by: Good Housekeeping June 97 Posted to MC-Recipe Digest V1 #655 by
Kerry Erwin <kerry@north.org> on Jul 04, 1997
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