Chicken Fillet with Cheese Sauce and Sugar Snap Peas

Ingredients

• 1 Shallot
• 5 tbsp butter
• 200 ml vegetable broth
• 150 ml Heavy Cream
• 200 g Epoisses (soft cheese)
• Salt
• Pepper (freshly ground)
• 2 tsp lemon juice
• 4 chicken breast fillets
• 1 tbsp chives
• 300 g Sugar snap peas

Instructions

1. 1.

   Peel and finely chop the shallot. In a pot, sauté in 1 tbsp butter until translucent, then pour in vegetable broth and cream and bring to a boil. Cut the Epoisses into small pieces, add to the sauce, and simmer gently for about 10 minutes, seasoning with salt, pepper, and lemon juice.

2. 2.

   Season the chicken breast fillets with salt and pepper. In 2 tbsp butter, brown them all sides, then cover and cook for another 5-7 minutes until done.

3. 3.

   Trim the ends of the sugar snap peas and blanch in boiling salted water for about 4 minutes, shock in ice water, and drain well. Toss them in the remaining butter, heat through, and season with salt and pepper.

4. 4.

   Stir the chives into the sauce.

5. 5.

   For serving, slice the chicken fillets diagonally, arrange on top of the sugar snap peas, and pour a little sauce over each portion.