Pan-Fried Chicken with Dolcelatte Cream Sauce

Preparation Time: 5 mins | Cooking Time: 20 mins | Serves: 2


  • . 2 tbsp olive oil
  • . 2 chicken breasts, sliced into strips
  • . 100ml white wine*
  • . 200ml double cream
  • . 110g dolcette cheese, crumbled
  • . 30g butter
  • . 2 tbsp parsley, chopped


Heat the oil in a pan and fry the strips of chicken for 3-5 minutes or until golden brown and just cooked through.

Add the wine to the pan to deglaze, reduce the heat to a simmer and cook for 2-3 minutes, or until the liquid has reduced by half in volume.

For the sauce:

Add the cream and cheese to the pan with the chicken and bring to a simmer, stirring until the cheese has melted.

Finally stir in the butter and parsley and serve immediately with potatoes and seasonal green vegetables.

Sourced from BBC Good Food.

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