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- 75 g (3oz) cheese, eg, Red Leicester, white Stilton or creamy Gorgonzola
- 50 ml (2fl oz) dry white wine
- 150 ml (1⁄4 pint) chicken stock (see tip)
- 4 skinless chicken breast fillets
- 60 ml (4tbsp) reduced-fat crème fraîche
- Wilted spinach to serve
- Chopped fresh chives to garnish
- Step 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 10min or until the chicken is cooked through. Using a slotted spoon, remove the chicken and set aside in a warm place.
- Step 2
Bring the liquor back to the boil and bubble for 10-15min or until it starts to become syrupy.
- Step 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.
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If you're using a stock cube
If using a stock cube instead of fresh stock, use only half a cube so the sauce isn't too salty.
Per Serving:
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
