Chicken with Blue Cheese Pecan Sauce

  • Yield 4 servings


4 -- chicken breast halves, boneless and skinless
1/2 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground white pepper
-- parsley sprigs
blue cheese pecan sauce
3 tablespoons margarine
3 tablespoons flour
1-1/2 cup milk
1 teaspoon dry sherry
1/4 teaspoon minced garlic
1/2 cup chopped pecans
4 ounces blue cheese



  1. In small shallow bowl, mix flour and salt.  On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness.  Dredge chicken, one piece at a time, in flour mixture, coating evenly.  In large frypan, place oil and heat over medium temperature.  Add chicken and saute about 6 minutes or until light brown on each side and fork can be inserted with ease.  Remove chicken to platter and keep warm.  Spoon 2 tablespoons of Blue Cheese Pecan Sauce over each chicken breast and sprinkle with 1/4 teaspoon reserved crumbled blue cheese.  Top with chopped parsley and white pepper and garnish with parsley sprigs.  Serve remaining sauce in a sauceboat.  Makes 4 servings.
  2. Blue Cheese Pecan Saute: In saucepan, place 3 tablespoons margarine and melt over medium heat; add 3 tablespoons flour and stir until smooth.  Stirring constantly, add 1 1/2 cups milk, 1 teaspoon dry sherry, 1/4 teaspoon minced garlic and 1/2 cup chopped pecans; cook until sauce thickens.  From 4 oz. package blue cheese, reserve 2 teaspoons for topping on chicken.  Add remaining cheese to sauce and remove from heat.



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