Chicken St. Andre

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.