Wednesday, February 22, 2012

Chicken with Blue Cheese Cream Sauce

Rich and decadent, this dish is surprisingly easy to make.The basic cream sauce came from last week when I was helping out and Paradise Bakery. The sauce there was this rich cream sauce made with goat cheese and was served with butternut squash ravioli and toasted baguette. Wanting to recreate it at home but needing something more substantial for my husband, I set out to make this dish.

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What You Need:

1/4 c minced onion or shallot
2 cloves garlic, minced
1 c half and half
1/2 c blue cheese
1 tbs olive oil
salt and pepper
4 chicken breast (about 1 lb)

What To Do:

In a sautee pan, heat 1/2 tbs olive oil. Once hot, sear the chicken on both sides until just cooked through. It should only take a couple minutes per side, depending on the thickness. Remove the chicken from the pan and set aside. Turn the heat to medium low and add in the remaining 1/2 tbs olive oil. Sautee the onion or shallot until just soft and add in the garlic. Cook for another 30 seconds before adding in the half and half and the blue cheese. Keeping the heat on medium low, cook for a few minutes or until the cheese melts and the sauce thickens slightly. Return the chicken breast an any juices back the pan to rewarm. Serve with a bit of the sauce on top of each breast.

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