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Nutrition info

AmountPer 390 g serving
  • Calories570
  • Protein73 g
  • Fat25 g
  • Saturated fat14 g
  • Carbohydrates1 g
  • Fibrenull g
  • Sugars1 g
  • Cholesterol225 mg
  • Sodium560 mg
% Daily ValuePer 390 g serving
  • Potassium26
  • Calcium15
  • Iron10
  • Vitamin A10
  • Vitamin C6
  • Vitamin B690
  • Vitamin B12101
  • Folate24
  • Magnesium
  • Zinc40
Food prep tip

Chicken St. Andre

  • Gluten Free
  • Breast
Prepping10min
Cooking20min
Restingmin
  • Servings2
Nutrition informationThis recipe contains 73 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

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).

2

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.

3

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.

4

Place chicken on dinner plates and spoon the cheese sauce overtop. Scatter with coriander if you like.

Recipe note<p>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.</p>