Made this recipe on my most recent trip to France :) This tasty dinner requires a special French cheese, Cancoillotte, which is not typically available in the states, my apologies on that end. But if you can get ahold of some, this is a great way to use it! Will absolutely make again next time I'm in France, 10/10.
Link to original recipe: https://www.cuisineaz.com/recettes/poulet-a-la-cancoillotte-50261.aspx
Recipe below contains my modifications.
Ingredients (I did not measure ones with ~; these are approximations):
~1 T. canola oil
1 small red onion, finely chopped
400g (~14 oz) boneless chicken breast, sliced in 1/2" strips
salt and freshly cracked black pepper
~1 tsp. herbes de Provence
~6 oz. dry white wine (I used Mâcon-Villages this time)
1 container (un pot) of plain Cancoillotte cheese
Note: Recommend to serve with potatoes in some form (I went with sliced fried potatoes). The sauce is on the thick side, so it's not recommended for pasta.
Directions:
1. Heat oil in a medium-large skillet over medium to medium-high heat. Add chopped onion to pan and cook for a couple of minutes, until starts to soften.
2. Add the chicken breast to pan and season with salt and pepper. Cook, letting it start to brown on each side a bit, then season with the herbes de Provence and cover the pan. Let cook for around 8-10 min, stirring once during this time.
3. Add the white wine to pan and cook, stirring occasionally, until around half of wine has evaporated (this doesn't take long).
4. Stir in the Cancoillotte cheese until melted and combined with all pan juices. Remove from heat and serve with potatoes or desired side. Enjoy!
