You are here: Home » Recipes » Chicken with Blue Cheese Pecan Sauce Chicken with Blue Cheese Pecan Sauce Yield 4 servings PrintEmail Ingredients chicken4 -- chicken breast halves, boneless and skinless1/2 cup flour1/2 teaspoon salt1/4 cup olive oil1 tablespoon chopped fresh parsley1/8 teaspoon freshly ground white pepper -- parsley sprigsblue cheese pecan sauce3 tablespoons margarine3 tablespoons flour1-1/2 cup milk1 teaspoon dry sherry1/4 teaspoon minced garlic1/2 cup chopped pecans4 ounces blue cheese Instructions 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. 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.