What to do with leftover mead…I never thought I would actually wonder something like this. Thing is I love cooking with various other wines so why not give cooking with mead a try? I love goat cheese and it pairs beautifully with mead. This needs to be done! The end result was creamy, tart and slightly sweet with nice body to it. Definitely the star of this chicken dish. It seems to me like just the thing hobbits might serve to dwarf dinner guests.
- 2 boneless skinless chicken breasts
- 60 grams goat cheese
- 1 tbl corn starch
- 1/4 cup mead of choice (I chose a local spiced mead)
- 1 cup skim milk
- 1 tbl light butter
- salt and pepper to taste
- If you choose you can marinate the chicken in a bit of mead for a few hours. It is really tasty to do but not crucial. Season the chicken with salt and pepper. Grill chicken until done. While the chicken cooks make the sauce.
- Melt the butter in a saucepan, add the cornstarch and stir until combined.
- Slowly add the milk and mead, whisking constantly.
- Once the sauce has heated to near boiling (do not let it boil). Add the goat cheese and stir until melted.
- Serve on top of sliced chicken breast.
Serves 2 and is easily doubled to serve more! Each serving contains 241 calories, 5.8 grams of fat, 10.2 carbs, no fibre (you can fix this by adding a clear supplement), and 29.9 grams of protein.
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