Ingredients Jump to Instructions ↓

  1. 75 g cheese, eg Red Leicester, white Stilton or creamy Gorgonzola

  2. 50 ml dry white wine

  3. 150 ml chicken stock -- see notes

  4. 4 skinless chicken breast fillets

  5. 4 tbsp reduced-fat creme fraiche wilted spinach -- to accompany chopped fresh chives -- to garnish

  6. 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.

  7. 2. Bring the liquor back to the boil and bubble for 10-15 minutes or until it starts to become syrupy.

Instructions Jump to Ingredients ↑

  1. Remove from heat and add the cheese, stirring until melted. Add the cr?me fra?che. Slice chicken breasts on the diagonal and pour the sauce over. Serve immediately on a bed of spinach; garnish with chopped fresh chives.


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