Name: Cheesy chicken rarebit recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 20.00 ml olive oil; 4 small chicken breasts; 50g butter; 1 leek, white part only, sliced; 20.00 ml plain flour; 125.00 ml beer; 62.50 ml milk or cream; 20.00 ml dijon mustard; 20.00 ml Worcestershire sauce; 500.00 ml tasty cheese

by Greer Worsley Last updated on 06/07/2022

This dish is a play on the traditional Welsh rarebit cheese toastie, only with chicken. - Greer Worsley

Ingredients

1 tbsp olive oil
4 small chicken breasts
50g butter
1 leek, white part only, sliced
1 tbsp plain flour
1/2 cup beer
1/4 cup milk or cream
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
2 cups tasty cheese

Method

Step 1

Preheat oven to 180C.
Step 2

Heat oil in a large oven-proof frypan or skillet. Season chicken breasts liberally with salt and pepper and brown on both sides. Remove and set aside.
Step 3

Reduce heat and add butter to pan. Cook leek for 4-5 minutes until soft. Add flour and cook, stirring for 1 minute. Pour in beer and stir well, then add milk. Stir to combine. Bring to the boil then reduce heat and simmer until thick and creamy. Stir through mustard, Worcestershire sauce and cheese. Push sauce to the side and return chicken to pan. Spoon sauce over the top of the chicken. Bake for 15-20 minutes until chicken is cooked through and sauce is bubbling and golden.

Recipe Notes

from Australia’s Best Recipes team

This would be delicious served with steamed vegetables and mashed potato.

You could reduce cooking time by cutting chicken in halves crossways into escalopes - you would only need to place the pan under a grill to brown the sauce in this case.

Recipe and photo by Greer Worsley.