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Chicken Breasts With Blue Cheese Sauce

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Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves (about 1 1/2 pounds)
salt, to taste if desired (optional)
fresh ground pepper, to taste
3 tablespoons butter
1 tablespoon flour
1/2 cup canned chicken broth
1/2 cup milk
1/4 cup heavy cream
1/4 lb blue cheese
4 slices of thinly sliced cooked ham (about 1/4 pound)
1/4 cup finely chopped onion
1/4 cup dry white wine

Nutritional information

410.3
Calories
226 g
Calories From Fat
25.2 g
Total Fat
15.4 g
Saturated Fat
137.6 mg
Cholesterol
751.6 mg
Sodium
5.6 g
Carbs
0.2 g
Dietary Fiber
0.8 g
Sugars
36.4 g
Protein
261g
Serving Size

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Chicken Breasts With Blue Cheese Sauce

Features:
    Cuisine:

    Chef Pierre Franey: This dish, like so many I have created over the years, came about by accident. One day while cooking with Craig Claiborne, I asked our kitchen assistant to hand me some cheese, thinking we had some Gruyere. Instead, he handed me a quarter pound of blue cheese. My first reaction was negative, but on second thought I said, "Why not?" I was very pleased with the result.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chicken Breasts With Blue Cheese Sauce, Chef Pierre Franey: This dish, like so many I have created over the years, came about by accident One day while cooking with Craig Claiborne, I asked our kitchen assistant to hand me some cheese, thinking we had some Gruyere Instead, he handed me a quarter pound of blue cheese My first reaction was negative, but on second thought I said, Why not? I was very pleased with the result , Chef Pierre Franey: This dish, like so many I have created over the years, came about by accident One day while cooking with Craig Claiborne, I asked our kitchen assistant to hand me some cheese, thinking we had some Gruyere Instead, he handed me a quarter pound of blue cheese My first reaction was negative, but on second thought I said, Why not? I was very pleased with the result


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    Steps

    1
    Done

    Sprinkle the Breast Halves With Salt and Pepper.

    2
    Done

    Heat 2 Tablespoons Butter in a Heavy Skillet Large Enough to Hold the Chicken in One Layer Over Medium-High Heat. Add the Chicken and Brown Lightly on One Side. Turn and Continue Cooking About 5 Minutes or Until Cooked Through. Remove the Pieces and Keep Warm.

    3
    Done

    Meanwhile. Heat the Remaining 1 Tablespoon of Butter in a Saucepan and Add the Flour, Stirring Rapidly With a Wire Whisk. Add the Broth and Milk, and Continue Stirring Rapidly. Add the Cream and Cook, Stirring Often, About 5 Minutes. Add the Cheese and Stir Until Melted.

    4
    Done

    Add the Ham Slices to the Skillet in Which the Chicken Pieces Cooked and Saute Briefly on Both Sides Just Enough to Heat Through. Transfer the Slices to a Heated Serving Dish and Cover Each Slice With a Piece of Chicken Breast.

    5
    Done

    Add the Onion to the Skillet and Cook, Stiffing Until Wilted. Add the Wine and Stir to Dissolve the Brown Particles That Cling to the Bottom and Sides of the Skillet. Stir in the Cheese Sauce.

    6
    Done

    Place a Sieve Over a Small Saucepan and Strain the Sauce, Stirring and Pushing Down With a Plastic Spatula to Press Through as Much of It as Possible. There Should Be About 1 1/3 Cups of Sauce.

    7
    Done

    Pour the Sauce Over the Chicken Pieces and Serve Hot.

    Avatar Of Carter Snyder

    Carter Snyder

    Pitmaster specializing in smoked and barbecued meats with a signature sauce.

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