This is another easy chicken breast meal.  If you can’t find Stilton cheese, use another blue cheese.

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 Serves 2,  but can be augmented easily, just watch the amount of chili
2 boneless, skinless chicken breasts
1 large onion, finely chopped
2 garlic cloves, crushed
4 fl oz dry white wine
17 oz creme fraiche
1 small red chili, de-seeded and finely chopped
2 tbsp fresh chives, chopped fairly fine
6 oz Stilton cheese, crumbled
olive oil for frying

Fry the onion and garlic gently in a little olive oil until softened
Season the chicken breasts with salt and pepper and add them to the pan, cooking for about 8 mins until they begin to cook through.
Add the wine and simmer until reduced to about 1/3 of the amount of original liquid
Add 13 oz of the creme fraiche and stir thoroughly
Simmer until the sauce begins to thicken, add the chili, chives and Stilton cheese a little at a time. Stir until all the Stilton is added and melted.
If the sauce becomes too thick, add more creme fraiche or if it is too thin, continue to reduce until the  desired consistency is achieved