Flattened, dredged in seasoned flour and sautéed chicken breasts served with a delicious blue cheese pecan sauce.

Chicken with Blue Cheese Pecan Sauce

1/2 cup all-purpose flour
1/2 teaspoon salt

4 chicken breast halves, boneless and skinless
1/4 cup extra virgin olive oil

Blue Cheese Pecan Sauce (recipe follows)

1 tablespoon chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground white pepper
Parsley sprigs

1. In small shallow bowl, mix flour and salt.
2. On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness.
3. Dredge chicken, one piece at a time, in flour mixture, coating evenly.
4. 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.
5. 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 butter and melt over medium heat; add 3 tablespoons all-purpose 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-ounce package blue cheese, reserve 2 teaspoons for topping on chicken. Add remaining cheese to sauce and remove from heat.

Recipe provided courtesy of the National Chicken Council. Used with permission.