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
- 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
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.