Poulet à la Cancoillotte

Ingredients

• 4 chicken breasts (about 500g / 1.1lb) 4 chicken breasts (about 500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 200g (7oz) Cancoillotte cheese 200g (7oz) Cancoillotte cheese
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken breasts with salt and pepper.
2. 2.
   Heat the olive oil in a large skillet over medium-high heat.
3. 3.
   Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. 5.
   Add the Cancoillotte cheese, chicken broth, dried thyme, and dried rosemary to the skillet. Stir until the cheese has melted and the sauce is smooth.
6. 6.
   Return the chicken breasts to the skillet and simmer in the sauce for about 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
7. 7.
   Serve the Poulet à la Cancoillotte hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Cancoillotte cheese — Make sure to use a high-quality Cancoillotte cheese for the best flavor and texture. If you can't find Cancoillotte, you can substitute it with a creamy and mild cheese like Brie or Camembert.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken breasts in a mixture of olive oil, garlic, and herbs for 30 minutes before cooking.
• If you prefer a thicker sauce, you can add a tablespoon of flour to the skillet after sautéing the onion and garlic. Cook the flour for a minute before adding the cheese and broth.
• Serve the Poulet à la Cancoillotte with a side of crusty French bread to soak up the delicious sauce.

Serving advice

Poulet à la Cancoillotte is best served hot, straight from the skillet. Pair it with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.

Presentation advice

To present the Poulet à la Cancoillotte beautifully, place the chicken breasts on a serving platter and pour the creamy sauce over them. Garnish with fresh herbs, such as parsley or chives, for a pop of color.