Ingredients

• 1 chicken breast
• 1 tbsp chopped fresh tarragon
• 30g/1oz Stilton
• crumbled
• salt and freshly ground black pepper
• 2 large mushrooms
• 2 tbsp olive oil
• ½ tbsp olive oil
• 1 tbsp butter
• ½ onion
• finely chopped
• 1 large mushroom
• finely chopped
• 3 tbsp white wine
• 5 tbsp double cream
• ½ tbsp finely chopped fresh tarragon

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the chicken
• with a sharp knife
• carefully make a slit in the chicken
• being careful not to cut all the way through
• to make a pocket. Stuff the chicken with the tarragon and Stilton. Season with salt and freshly ground black pepper.
• Wrap the chicken in two layers of aluminium foil.
• Bring a saucepan of water to the boil and reduce the heat to a gentle simmer.
• Add the chicken parcel to the gently simmering water and poach for 12-14 minutes
• or until completely cooked through.
• Carefully remove the chicken parcel from the water with a slotted spoon and set aside to keep warm.
• Meanwhile
• place the mushrooms
• stalk-side up
• on a non-stick baking tray and drizzle with olive oil. Place in the oven and roast for 6-8 minutes.
• For the sauce
• in a small saucepan
• heat the olive oil and butter and add the onion. Cook until soft but not coloured.
• Add the chopped mushroom to the pan and increase the heat. Sauté the mushrooms for 2-3 minutes
• or until soft.
• Add the wine to the pan and gently simmer until reduced by half. Take off the heat to cool slightly.
• Add the cream to the pan and gently simmer again until the sauce thickens slightly.
• Stir through the tarragon.
• Carefully unwrap the chicken parcel and
• using a sharp knife
• slice the breast into three medallions.
• To serve
• place the roasted mushrooms onto a serving plate and arrange the chicken slices on top. Pour over the sauce.