This would be “chicken breast with milk” except that I added a bit of Camembert and Dijon mustard.
Ingredients for two servings:
350g sliced chicken breast
1 glass milk
Two slices Camembert
Mustard
You don’t need any oil to fry this – there’s enough cholesterol in the Camembert. Place chicken in a hot pan and sprinkle over a little white wine to stop it sticking. Cook a little without allowing it to colour. Season. Add the milk and shortly after the cheese and mustard. Cook for about 10 minutes. If the milk evaporates you can add more so that there is a sauce when you plate up.
