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Chicken Breasts with Blue Cheese Sauce
4 boneless, skinless chicken breasts
Salt and freshly ground pepper to taste
3 tablespoons butter, divided
1 tablespoon flour
3/4 cup milk
1/2 cup chicken broth
1 cup (4 ounces) blue cheese, crumbled
1/4 cup finely chopped onion
1/4 cup 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.
AUTHOR: Mary Ellen |