- 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).
- Once chicken is 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 1/4 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 with 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.