This recipe arose due to the need to use up several bits and pieces in the Renegade stores – the cheese and cream being the main driving factors.
Oh the hardship 😉
The resulting dish turned out to be very quick and easy to make, but felt like a real treat – another great midweek meal.
2 skinless chicken breasts
a sprinkling of olive oil
6-8 mushrooms, cleaned and sliced
2 knobs of butter
2 garlic cloves, crushed
75-100ml white wine
1 chicken stockpot/stock cube
2 dessert spoons (ish) of crème fraîche – leave it out if you don’t have any
1 large tablespoon of cream cheese – I used chive flavoured Philadelphia
100-125ml double cream
125-150g gorgonzola, cubed – or other blue cheese of your choice
2 teaspoons of fresh parsley, chopped
Freshly ground black pepper
Depending on the cheese you use, and how much of it, you may also need a couple of heaped teaspoons of cornflour, mixed to a runny paste with a little cold water, to thicken the sauce
First you need to butterfly your chicken breasts.
Place your hand flat on top of the chicken – this holds it still and keeps your fingers out of the way at the same time.
Use a sharp pointed knife, and starting at the fat end of the breast, slice across the chicken, almost but not quite cutting it in half. It should still be joined at one edge and you should be able to open it up like a book – or a butterfly’s wings.
Once you’ve done that, cover with cling film and bash with a rolling pin. Not too much – you want to tenderise and flatten it, not pulp and obliterate it.
Rub lightly with olive oil and cook on a preheated grill, turning once, for around 8-10 minutes or until cooked through.
Meanwhile, melt a knob of butter in a large pan and heat until it foams.
Add your sliced mushrooms in a single layer and cook, turning once, until both sides are beautifully browned. Remove from pan but keep warm.
Make your sauce by melting a knob of butter in a pan over a medium heat then cooking the crushed garlic for a minute or so.
Add wine and stockpot/cube and heat until stockpot has melted.
Add cream cheese, crème fraîche, cream and blue cheese and continue to heat, stirring frequently, until the cheese has melted. Do not allow to boil.
If necessary, thicken with a little cornflour paste.
Stir in chopped parsley and plenty of black pepper.
Place cooked chicken breast onto a warmed plate, arrange sautéed mushrooms on top and pour over the blue cheese sauce.
Served with petit pois and green beans sautéed in herb butter, and oven baked sweet potato chips.