Chicken with Blue Cheese Pecan Sauce
Courtesy of www.eatchicken.com
Servings: 4
Prep Time: 15 Min.
Cook Time: 20 Min.
Prep Time: 15 Min.
Cook Time: 20 Min.
What you need:
* 4 boneless skinless chicken breast halves
* 1/2 c. flour
* 1/2 tsp. salt
* 1/4 c. olive oil
* 1 Tbsp. chopped fresh parsley
* 1/8 tsp. freshly ground white pepper
* parsley sprigs
Blue Cheese Pecan Sauce:
* 3 Tbsp. margarine
* 3 Tbsp. flour
* 1-1/2 c. milk
* 1 tsp. dry sherry
* 1/4 tsp. minced garlic
* 1/2 c. chopped pecans
* 4 oz. Bleu cheese crumbles
* 1/2 c. flour
* 1/2 tsp. salt
* 1/4 c. olive oil
* 1 Tbsp. chopped fresh parsley
* 1/8 tsp. freshly ground white pepper
* parsley sprigs
Blue Cheese Pecan Sauce:
* 3 Tbsp. margarine
* 3 Tbsp. flour
* 1-1/2 c. milk
* 1 tsp. dry sherry
* 1/4 tsp. minced garlic
* 1/2 c. chopped pecans
* 4 oz. Bleu cheese crumbles
What to do:
1. In small shallow bowl, mix flour and salt. On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/4" thickness. Dredge chicken, one piece at a time, in flour mixture, coating evenly.
2. In large frypan, place oil and heat over medium temperature. Add chicken and sauté about 6 min. or until light brown on each side and fork can be inserted with ease. Remove chicken to platter and keep warm.
3. Spoon 2 Tbsp. of Blue Cheese Pecan Sauce over each chicken breast and sprinkle with 1/4 tsp. reserved crumbled blue cheese. Top with chopped parsley and white pepper and garnish with parsley sprigs. Serve remaining sauce in a sauceboat.
Blue Cheese Pecan Sauce:
1. Place margarine in saucepan and melt over medium heat; add flour and stir until smooth.
2. Stirring constantly, add milk, dry sherry minced garlic and chopped pecans; cook until sauce thickens.
From the 4 oz. pkg. blue cheese, reserve 2 tsp. for topping on chicken. Add remaining cheese to sauce and remove from heat.
* For more chicken recipes visit www.eatchicken.com
2. In large frypan, place oil and heat over medium temperature. Add chicken and sauté about 6 min. or until light brown on each side and fork can be inserted with ease. Remove chicken to platter and keep warm.
3. Spoon 2 Tbsp. of Blue Cheese Pecan Sauce over each chicken breast and sprinkle with 1/4 tsp. reserved crumbled blue cheese. Top with chopped parsley and white pepper and garnish with parsley sprigs. Serve remaining sauce in a sauceboat.
Blue Cheese Pecan Sauce:
1. Place margarine in saucepan and melt over medium heat; add flour and stir until smooth.
2. Stirring constantly, add milk, dry sherry minced garlic and chopped pecans; cook until sauce thickens.
From the 4 oz. pkg. blue cheese, reserve 2 tsp. for topping on chicken. Add remaining cheese to sauce and remove from heat.
* For more chicken recipes visit www.eatchicken.com