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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken with Blue Cheese and Arugula Recipe

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This recipe for Chicken with Blue Cheese and Arugula is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken breasts
1 small shallot
1/4 c all purpose flour
1 Tbsp olive oil
1 Tbsp unsalted butter
1 c heavy cream
1/3 c crumbled blue cheese
3 Tbsp freshly grated Parmesan
1/4 tsp kosher salt fresh ground pepper
2 Tbsp minced fresh parsley
1/2 c baby arugula
Directions:
Directions:
Season chicken breasts with salt and pepper on both sides, dredge in flour lightly coating both sides and pat off excess.
Heat 1 Tbsp oil in large nonstick skillet over medium high heat.
Add unsalted butter and swirl until melted.
Place chicken in skillet top sides down.
Reduce to medium heat and saute for 7 minutes turning once or until lightly golden on each side and put chicken to side.
Add shallot to skillet with drippings over medium heat and saute for 2 minutes.
Pour in cream and bring to boil. Once bioling boil for 3 minutes or until mixture is thickened like a white sauce, stirring occasionally.
Remove skillet from heat and whisk in blue cheese, Parmesan, salt, pepper and parsley until cheese melts and sauce is smooth.
Spoon over warm chicken breasts
Mound arugula on top of chicken
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20

 

 

 

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