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 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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