Chicken Breasts with Blue Cheese Sauce
4 boneless, skinless chicken breasts
salt and freshly ground pepper to taste
3 T. butter, divided
1 T. flour
3/4 C. milk
1/2 C. chicken broth
1 C. blue cheese, crumbled
1/4 C. finely chopped onion
1/4 C. dry white wine
Sprinkle chicken with salt and pepper; set aside. In a large skillet melt 2
tablespoons of the butter over medium-high heat. Add chicken; brown lightly on
one side. Turn and continue cooking until cooked through. Remove chicken to a
platter; keep warm.
Meanwhile, in a medium saucepan melt remaining 1 tablespoon butter over medium
heat. Add flour, stirring rapidly with wire whisk. Add milk and broth, stirring
rapidly. Add cheese and stir until melted; remove from heat. Add onion to
skillet; cook and stir over medium heat until softened. Add wine; stir to
dissolve the brown particles on bottom and sides of skillet. Stir in cheese
sauce. Using a sieve, strain sauce back into saucepan, stirring and pressing
down with a spoon. Pour sauce over chicken and serve.
Serves 4.
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