Chicken Breasts With Blue-Cheese Sauce

Ingredients

• 4 skinless, boneless chicken breast halves, about 1 pound total weight
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 tablespoons butter
• 1 tablespoon flour
• ½ cup fresh or canned chicken broth
• ½ cup milk
• ¼ cup heavy cream
• ¼ pound blue cheese
• 4 rectangles thinly sliced cooked ham, about 1/4 pound
• ¼ cup finely chopped onion
• ¼ cup dry white wine

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    456 calories; 29 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 39 grams protein; 166 milligrams cholesterol; 916 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Sprinkle the breast halves on both sides with salt and pepper.
2. Heat 2 tablespoons of the butter in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken and cook until lightly browned on one side and partly cooked. Turn and continue cooking about 5 minutes or until cooked through. Remove the pieces and keep warm.
3. Meanwhile, heat the remaining tablespoon of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. Add the broth and milk, stirring rapidly with the whisk. Add the cream and cook, stirring often, about 5 minutes. Add the cheese and stir until melted.
4. Add the ham slices to the skillet in which the chicken pieces cooked, and cook briefly on both sides just to heat through. Transfer the slices to a heated serving dish, and cover each slice with a piece of chicken breast.
5. Add the onion to the skillet, and cook, stirring, until wilted. Add the wine, and stir to dissolve the brown particles that cling to the bottom and sides of the skillet. Stir in the cheese sauce.
6. Place a sieve over a small saucepan, and strain the sauce, stirring and pushing down with a plastic spatula to press through as much of it as possible. There should be about 11/3 cups of sauce.
7. Pour the sauce over the chicken pieces and serve hot.

25 minutes