Panfried Chicken in a Stilton Cheese Sauce
- 4 skinless, boneless chicken breasts
- 8 oz.s Stilton cheese
- 1/2 cup white wine
- 1 finely diced onion
- 8 oz.s whipping cream
- 16 oz.chicken stock
- white pepper
Panfry chicken until 1/2 cooked and nicely browned, put aside. Take a medium saucepan, add 1 tblsp. oil and add onions. Cook till tender but without colour over medium heat. Crumble cheese onto onions and stir until partially melted. Add wine, pepper to taste, stock and cream and stir well. Pour sauce over chicken and simmer on low heat until sauce is reduced to desired consistancy and chicken is cooked.
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