Chicken St. Andre
This is the recipe to remember when you want to do a “special” dinner for two without breaking the bank. Maybe it’s Friday night after the kids have gone to bed – so we’ve used ingredients you may have on hand just in case you haven’t planned ahead. If it’s for a Valentine’s Day – pair with asparagus and a wild rice mix.
Author: Developed for CFC by Monda Rosenberg
- 2 tsp (10 ml) butter or 2 tsp (10 ml) canola oil
- 2 boneless, skinless chicken breasts
- ½ cup (125 ml) St.Andre cheese, cut into large cubes
- 1 tsp (5 ml) tarragon, dried
- ½ cup (125 ml) white wine
- for garnish: chopped coriander, parsley, or green onions.
- Melt butter in a frying pan just large enough to hold the chicken breasts. Add the chicken, skin side up, and cook over medium-high heat until
golden tinged, from 3 to 4 minutes a side. Reduce temperature if it is becoming dark brown. Meanwhile, If you are not a fan of cheese rind, remove and discard. Cut cheese into large chunks and measure out about a half cup (125 ml).
chickenis golden, pour the wine over top. Sprinkle the tarragon over both sides of the chicken and reduce the heat to medium-low. Cover and cook until chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 3 to 4 minutes a side.
- Then remove the chicken to a plate and cover to keep warm. Turn the heat to high and boil the wine, uncovered and stirring occasionally, until reduced to about ¼ cup (60 mL). Add the cheese and turn the heat to low. Stir constantly with a wooden spoon until fairly smooth. Stir in any juices collected on the chicken plate.
- Place chicken on dinner plates and spoon the cheese sauce
overtop. Scatter with coriander if you like.
St Andre is a rich triple-creme cheese that smacks of decadence <g class="gr_ gr_55 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="55" data-gr-id="55">with</g> a reasonable price. Anytime you have a piece of luxurious creamy cheese left over from a dinner party, this is an incredible use for it. Just remove any firm rinds before cutting into cubes. It’s fine to include soft rinds.
Serving size: 390 g Calories: 570 Fat: 25 g Saturated fat: 14 g Carbohydrates: 1 g Sugar: 1 g Sodium: 560 mg Fiber: 0 g Protein: 73 g Cholesterol: 225 mg