Chicken St. Andre

Prep Time: 10 min
Cook Time: 20 min
Serves: 2

This is the recipe to remember when you want to do a “special” dinner for two without breaking the bank. Maybe it’s Friday night after the kids have gone to bed – so we’ve used ingredients you may have on hand just in case you haven’t planned ahead. If it’s for a Valentine’s Day – pair with asparagus and a wild rice mix.


2 tsp (10 mL) butter
2 tsp (10 mL) canola oil
2 boneless, skinless chicken breast(s)
1/2 cup (125 mL) St.Andre cheese, cut into large cubes
1 tsp (5 mL) tarragon, dried
1/2 cup (125 mL) white wine
coriander, fresh, chopped, for garnish
parsley, fresh, chopped, for garnish
green onion(s), fresh, chopped, for garnish


1 Melt butter in a frying pan just large enough to hold the chicken breasts. Add the chicken, skin side up, and cook over medium-high heat until golden tinged, from 3 to 4 minutes a side. Reduce temperature if it is becoming dark brown. Meanwhile, If you are not a fan of cheese rind, remove and discard. Cut cheese into large chunks and measure out about a half cup (125 mL).
2 Once chicken is golden, pour the wine over top. Sprinkle the tarragon over both sides of the chicken and reduce the heat to medium-low. Cover and cook until chicken feels springy when pressed and meat thermometer reaches 165°F (74°C), about 3 to 4 minutes a side.
3 Then remove the chicken to a plate and cover to keep warm. Turn the heat to high and boil the wine, uncovered and stirring occasionally, until reduced to about 1/4 cup (60 mL). Add the cheese and turn the heat to low. Stir constantly with a wooden spoon until fairly smooth. Stir in any juices collected on the chicken plate.
4 Place chicken on dinner plates and spoon the cheese sauce overtop. Scatter with coriander if you like.