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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