*  Exported from  MasterCook  *

                       Poached Chicken with Cheese

Recipe By     : Good Housekeeping June 97
Serving Size  : 4    Preparation Time :0:30
Categories    : Cheese                           Main Courses
                New                              Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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
creme fraiche. 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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NOTES : Preparation time: 5 minutes 
Cooking time: 25 minutes
282 cals per serving

Cookery Editors Tip:
If using a stock cube instead of fresh stock, use only half a cube so the
sauce isn't too salty.