Breaded and baked chicken served with a creamy Roquefort sauce and topped with crumbled Roquefort cheese and chopped chives.
1 cup fresh sourdough bread crumbs
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 1/4 teaspoons dried whole thyme
3 tablespoon butter, melted
3 tablespoons olive oil
1/4 cup milk
1 tablespoon white wine Worcestershire sauce
8 chicken breast halves, skinned and boned
1 shallot, chopped
1 celery rib with leaves, chopped
2 tablespoons butter
1/2 cup white wine
1 (10.75-ounce) can chicken broth, undiluted
1 cup heavy cream
1 tablespoons crumbled Roquefort cheese
1 tablespoon chopped fresh chives
Crumbled Roquefort cheese for garnish (optional)
Fresh thyme for garnish (optional)
- For Chicken: Combine first 5 ingredients in a shallow dish. Combine butter, oil, milk and Worcestershire sauce. Dip each chicken breast in milk mixture and then dredge in crumb mixture. Arrange chicken on a 15 x 10 x 1-inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes or until tender. Serve with Roquefort Sauce drizzled over chicken. Garnish with crumbled cheese and fresh thyme, if desired.
- For Roquefort Sauce: Sauté shallot and celery in butter in a medium saucepan until tender. Add wine and chicken broth. Bring to a boil, and cook over medium heat, stirring frequently, until liquid is reduced to about 1 cup; about 15 minutes. Strain.
- Return broth mixture to saucepan. Add whipping cream, and return to a boil; reduce heat and simmer about 15 minutes or until mixture is reduced to about 1 cup, stirring frequently. Remove from heat; add cheese and stir until cheese melts. Stir in chopped chives.
Makes 8 servings.
Tip: Blue cheese may be substituted for the Roquefort cheese.