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
- Season 4 chicken breasts with garlic salt and pepper.
- Heat large pan with 2 Tablespoons extra virgin olive oil and cook until browned on both sides.
- Remove to a plate and set aside. Cook 4 sliced shallots in the drippings, until tender, about 2 minutes.
- 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.
- 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.
