Chicken Breasts with Honey and Sir Laurier d'Arthabaska Cheese Sauce

Chicken Breasts with Honey and Sir Laurier d'Arthabaska Cheese Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:38 Cooking
  • 0:58 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 4 x 1 1/3 lb
    (4 x 650 g)

    chicken breasts, deboned

  • Salt and freshly ground pepper to taste

  • 2

    shallots, chopped

  • 1/2 cup
    (125 mL)

    white wine

  • 1 cup
    (250 mL)

    chicken broth

  • 1 sprig

    fresh thyme

  • 2 to 3 Tbsp.
    (30 to 45 ml)


  • 1/3 lb
    (150 g)

    sir laurier d'arthabaska cheese, roughly chopped


Preheat oven to 350° F/180° C. In a frying pan, heat oil, then add butter and melt over high heat. Place chicken breasts in pan and sear quickly, 1 to 2 minutes on each side. Transfer to an ovenproof dish, season with salt and pepper.

Finish cooking in the oven for 17 to 20 minutes, uncovered.

Meanwhile, fry shallots in the same frying pan for 2 minutes or until golden.

Deglaze pan with the wine and let reduce by one third, which will take 2 to 3 minutes.

Moisten with broth and add the sprig of thyme, simmer for 4-5 minutes to reduce by one third again.

Add honey and bring to boil so that it thickens slightly. Remove the thyme and check seasoning.

Melt the Sir Laurier d'Arthabaska cheese in the sauce, stirring with a whisk until smooth.

Place the sliced chicken on plates and add a drizzle of sauce. Serve with rice, pasta or potatoes and seasonal vegetables.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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