BLUE CHEESE CHICKEN RECIPES RECIPES

Steps:

• Sprinkle the breast halves on both sides with salt and pepper.
• 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.
• 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.
• 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.
• 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.
• 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.
• Pour the sauce over the chicken pieces and serve hot.

Steps:

• Preheat the oven to 375 degrees. Blend together 4 Tbsp. butter, blue cheese, dry mustard, chives and tarragon. Loosen the skin on the breast of the chicken by gently running your fingers underneath it. Push the blue cheese mix between the skin and the meat. Fold the wing tips under the bird and truss. Season the outer skin with salt and pepper. Place 1 Tbsp. butter in a roasting pan. Place pan in warm oven to heat the butter. Add in the chicken and roast 10 to 15 min, turning the bird in the butter from time to time to brown proportionately on all sides. Add in carrot, onion, garlic, celery, rosemary and thyme, and continue roasting 20 to 30 min more. Moisten the bird with pan juices from time to time during the roasting. In a small saucepan, heat remaining Tbsp. butter. Add in wine and cream and simmer. Strain the pan juices and add in to the cream sauce; continue simmering till the sauce reduces to the desired consistency. Strain and adjust seasonings. Serve the sauce on the side with the roast chicken. Serves 4.