Blue Cheese Smothered Chicken Breasts

Every Tuesday I pick up boneless chicken breasts from The Fresh Market since they are on sale for $2.99 a pound. This is a newer interpretation of a blue cheese chicken I used to make in my own café north of Boston.

Ingredients

4 boneless chicken breasts

Fresh thyme

Garlic salt

Fresh ground black pepper

Extra Virgin olive oil

4 shallots

¾-1 cup chicken broth

Bleu cheese and bacon butter (see below)

1 wedge high-quality blue cheese or Roquefort cheese

6 strips extra thick bacon- very crispy, minced.

asparagus

 

Directions

  1. Season 4 chicken breasts with garlic salt and pepper.
  2. Heat large pan with 2 Tablespoons extra virgin olive oil and cook until browned on both sides.
  3. Remove to a plate and set aside. Cook 4 sliced shallots in the drippings, until tender, about 2 minutes.
  4. Add 3/4 cup chicken broth; scraping the bottom of the pan to get the entire font. Simmer 5 minutes. Stir in 3-4 tablespoons of bleu cheese and bacon butter.
  5. Pour sauce over chicken and serve with grilled or oven-roasted asparagus.(roll asparagus with extra bleu cheese butter)

 

Blue Cheese and Bacon Butter:

1 stick salted butter, soft

4-8 Tablespoons bleu cheese, depending on intensity (do not buy crumbled)

Crumbled crispy thick cut bacon.

 

Whip ingredients into butter. Cover and place in refrigerator for at least 1 hour.

*variation: you can also add minced sundried tomatoes and capers.

Picture of Chef Judi Gallagher

Chef Judi Gallagher

Judi has enjoyed 35-plus years of successful ownership, management and consulting experience in the food service industry.

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About Me

Judi has enjoyed 35-plus years of successful ownership, management and consulting experience in the food service industry. She shares her expertise by consulting for restaurants and hospitality projects throughout Southwest Florida and the nation. Her forte is providing innovative public relations and strategic planning.

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