Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Panfried Chicken with Stilton    HT   MC   English     40mins

 

Serves 4     Hot      Poultry   Alcohol  Main Course  Eggless  England British  Europe

 

Ingredients

1 tbsp Olive Oil

4 Boneless Chicken Breasts, skinned

1 Onion, finely chopped

225g/8oz. Stilton cheese, rind removed

120ml/4fl.oz. White Wine

240ml/8fl.oz. Whipping Cream

480ml/16fl.oz. Chicken Stock

White pepper

 

Instructions

 

1. Heat the oil in a medium saucepan, add the chicken breasts and fry for 5 minutes on each side until golden brown. Remove the chicken with a slotted spoon or tongs, set aside and keep warm. 

 

2. Reheat the oil until hot,  add the onions and sauté over a medium heat until soft and transparent.

 

3. Crumble cheese onto onions and stir until partially melted. 

 

4. Add the wine, pepper to taste, stock and cream and stir until well blended.

 

5. Add the chicken, partially cover and simmer over a low heat for 15-20 minutes or until sauce is reduced  and chicken is cooked through. Serve immediately.

 

 

 

More Chicken Recipes  |  General Preparation & Cooking Times   |  More English Recipes

 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.

 

Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

 

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk