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Name: Poached Chicken with Cheese
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 50 ml Dry white wine; 150 ml Chicken stock, see notes; Wilted spinach, to accompany; 75 g Cheese, eg Red Leicester,; 4 Skinless chicken breast; Chopped fresh chives, to; 4 tb Reduced-fat creme fraiche

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INGREDIENTS

50 ml Dry white wine
150 ml Chicken stock, see notes
Wilted spinach, to accompany
75 g Cheese, eg Red Leicester,
4 Skinless chicken breast
Chopped fresh chives, to
4 tb Reduced-fat creme fraiche

Servings

INSTRUCTIONS

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?me fra?che. Slice chicken breasts on the diagonal and pour the sauce over. Serve immediately on a bed of spinach; garnish with chopped fresh chives. NOTES : Preparation time: 5 minutes Cooking time: 25 minutes 282 cals per serving Recipe by: Good Housekeeping June 97 Posted to MC-Recipe Digest V1 #655 by Kerry Erwin on Jul 04, 1997

NOTES

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Poached Chicken with Cheese

50 ml Dry white wine 
150 ml Chicken stock, see notes 
  Wilted spinach, to accompany 
75 g Cheese, eg Red Leicester, 
4  Skinless chicken breast 
  Chopped fresh chives, to 
4 tb Reduced-fat creme fraiche

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?me fra?che. Slice chicken breasts on the diagonal and pour the sauce  over. Serve immediately on a bed of spinach; garnish with chopped fresh  chives.    NOTES : Preparation time: 5 minutes Cooking time: 25 minutes      282    cals per serving  Recipe by: Good Housekeeping June 97 Posted to MC-Recipe Digest V1 #655 by  Kerry Erwin <kerry@north.org> on Jul 04, 1997

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 4 Servings

Calories: 262
Calories from Fat: 26 (10%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.7g
Cholesterol 136.9mg		42 %
Sodium 153.6mg		5 %
Potassium 604mg		16 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 54.5g		78 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 262

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