- . 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.