75 g cheese, eg Red Leicester, white Stilton or creamy Gorgonzola 50 ml dry white wine 150 ml chicken stock -- see notes 4 skinless chicken breast fillets 4 tbsp reduced-fat creme fraiche wilted spinach
to accompany chopped fresh chives :
to garnish 1. Roughly grate or chop the cheese. Place the wine and stock in a large saucepan and bring to the boil. Add the chicken breasts, reduce the heat, cover with a lid and simmer for about 10 minutes or until the chicken is cooked through. Using a slotted spoon, remove the chicken and set aside in a warm place. 2. Bring the liquor back to the boil and bubble for 10-15 minutes or until it starts to become syrupy. 3. Remove from heat and add the cheese, stirring until melted. Add the cr