Ingredients: 4 boneless, skinless chicken breast halves (about 1-1/4 pounds) Salt and freshly ground pepper to taste 3 tablespoons butter, divided 1 tablespoon flour 3/4 cup milk 1/2 cup chicken broth 4 ounces blue cheese, crumbled (1 cup) 1/4 cup finely chopped onion 1/4 cup dry white wine Directions: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 cook-ing 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; 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. Makes 4 servings. Recipe can easily be doubled. |