members recipes

Great dinner Party Receipe Serves 6

Ingredients
6 Skinned and de-boned Chicken Breasts
6 Rashers Parma Ham
freshly ground black pepper
5 oz• butter
175g Boursin Cheese
SAUCE :
175g butter
4-6 shallots chopped
1 glass white wine
2 garlic cloves peeled and chopped
500g milk
3 oz flour
1 small Teaspoon Dijon mustard
300 ml double Cream
250 g cream cheese
250g Creme fraiche
one and half teaspoons chopped mixed herbs
salt and pepper
chopped parsley (one tablespoon)

Method
SeasonChicken Breasts with the pepper, melt butter in pan and saute breasts lightly
on both sides until golden 2-3 mins
when cool enough to handle, slit the breat along on side making a cavity, season inside
with salt and pepper and put 1oz. (2.5g) of boursin into each breast,
wrap in foil and bake 375f 190c until cooked (20-25mins)
meanwhile prepare the sauce :
melt butter in pan over medium heat put in shallots and garlic and cook gently without
colouring stir in flour and dijon mustard and cook for one minute, put in glass of white wine, and gradually the milk stirring well (use whisk) add cream and cheese, herbs and
seasoning, cook until thickened, then stir in the parsley and check the seasoning
Remove chicken from foil
and serve with the sauce
Serve with Baby Vegetables and small new potatoes