Appetizer Salads Dinner (Formal) Baked salmon filets topped with spinach, herbs and Rougette Chicken breast with Cambozola mushroom cream >> Veal fillet with Rougette apricot filling Dinner (Informal) Soup Dessert Party time Beer and Wine pairings Meals "The Bavarian way" < back Chicken breast with Cambozola mushroom cream Ingredients : 5.3 oz Cambozola, Without Rind, Cubed 4 x 5.3 oz Chicken Breasts 0.7 oz Dried Oyster Mushrooms 2 Shallots, Cubed 5.3 oz Butter 2 tbsp Port 0.4 cup Stock Salt & Pepper 1 tbsp Flour 2 tbsp Oil 1 tbsp Crème Fraîche Procedure: Soften mushrooms in ¼l water.  Fry shallots in half of butter until glassy.  Add mushrooms, port and stock.  Boil and reduce by half.  Add Cambozola continue to cook on a low heat. Season chicken breasts and dip in flour.  Fry with oil until golden brown. Add Crème Fraîche and remaining butter to sauce. Slice chicken and serve with sauce. (c) 2006 Kaserei Champignon - The mark of fine cheese. All rights reserved.