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Panfried Chicken with Stilton    HT   MC   English     40mins


Serves 4     Hot      Poultry   Alcohol  Main Course  Eggless  England British  Europe



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




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



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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

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General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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