Chicken Breasts with Crosse & Blackwell Chutney and Stilton Sauce
One-third cup flour mixed with 1-tsp. salt and a pinch of black pepper
4 6 to 8 ounce boneless, skinless chicken breasts
2 tablespoons vegetable oil
1 9 ounce jar Crosse & Blackwell Major Greys chutney
One-half cup canned chicken broth
Three-quarters cup dried cranberries
2 medium pears, cored and chopped
One-half cup dry red wine
2 bay leaves
1 whole clove
2 cloves garlic, peeled
1 stalk of celery and 1 leek cut into 2-inch lengths
1 onion, quartered
1 cup peeled baby carrots
4 small potatoes
1 cup mashed Stilton cheese (5 ounces)
1. Dredge the chicken breasts in the flour-salt-pepper mixture. Brown in the vegetable oil over medium heat for 4-6 minutes each side. Remove to a lightly oiled baking dish. Meanwhile preheat oven to 350F.
2. Mix together the chutney, chicken broth, cranberries, pears, wine, bay leaves, cloves, and garlic. Pour evenly over breasts. Add the celery, carrots, and potatoes to the baking dish, pushing them to be covered by the liquid. Cover tightly with aluminum foil. Bake for 1 hour without opening.
3. Make sauce by puréeing cooking liquid, cranberries, pears, celery, onion, and half of carrots with Stilton cheese and heavy cream. Serve over sauce and remaining vegetables.
Note: This is equally delicious made with pot roast of beef or a pork tenderloin. Adjust cooking time and amount of ingredients accordingly.
How to Care for Stilton