Ingredients
- 4 chicken breast fillets (skinless)
- 150 ml chicken stock see notes
- 60 gr fat creme fraiche (reduced)
- 50 ml dry wine (white)
- 40 gr cheese
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.
