July 6, 2017

Chicken with Stilton Sauce

Chicken with Stilton sauce

Chicken with Stilton Sauce

This creamy Chicken with Stilton Sauce is a firm favourite – even with non-Stilton lovers. The addition of creme fraiche makes it a little lighter than some of the other cream based sauces.

Chicken with Stilton Sauce is an old French recipe which is perfect served with some fresh steamed vegetables and for the bigger appetite some baby boiled potatoes work well too.

For the Stilton loathers out there, I have kept the amount of Stilton added to a minimum, obviously you can add extra to suit your taste buds. My husband is not a lover of this blue veined cheese, however I do, so I go somewhere in the middle to please all.



Chicken with Stilton Sauce


½ tbs. oil

4 chicken breasts

2 red onions, sliced

1 chicken stock cube

200 ml boiling water

100 g stilton cheese

300 ml crème fraiche


To a hot frying pan add the oil and chicken breasts and fry for 5 minutes each side

Cover the pan and turn the heat down low and cook for a further 5 minutes

Add onions, re-cover and cook for a further 2 – 3 minutes

Remove lid and stir gently to ensure the onions do not stick

Dissolve the chicken stock cube in the boiling water and add to the pan, stir in and cook for a further 5 minutes

Cut the Stilton into cubes and add to the pan until melted

Stir in the crème fraiche and stir until all the ingredients are combined

Bring to a slow simmer then serve

Perfect with some steamed fresh green beans

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Author:Sandra McEwan

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