Sheila made a lovely light poached chicken breast served with a lovely delicate gorgonzola & crème fraîche sauce.
Served on a bed of wilted spinach.
Only one word: delicious.
INGREDIENTS
75 g Gorgonzola
50 ml dry white wine
150 ml chicken stock
4 skinless chicken breast fillets
60 ml crème fraîche
Wilted spinach to serve
Chopped fresh chives to garnish
METHOD
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.
Bring the liquor back to the boil and bubble for 10-15min or until it starts to become syrupy.
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.
Original Recipe Good Housekeeping
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