4 chicken breast halves, boneless and skinless
1/2 cup flour
1/2 teaspoon salt
1/4 cup olive oil
Blue Cheese Pecan Sauce: recipe follows
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground white pepper
parsley sprigs
1. In small shallow bowl, mix flour and salt.
2. On hard surface with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness.
3. Dredge chicken, one piece at a time, in flour mixture, coating evenly.
4. In large frypan, place oil and heat over medium temperature. Add chicken and saute about 6 minutes or until light brown on each side and fork can be inserted with ease. Remove chicken to platter and keep warm.
5. Spoon 2 tablespoons of Blue Cheese Pecan Sauce over each chicken breast and sprinkle with 1/4 teaspoon reserved crumbled blue cheese.
6. Top with chopped parsley and white pepper and garnish with parsley sprigs.
7. Serve remaining sauce in a sauceboat.
Yield: makes 4 servings.
Blue Cheese Pecan Saute:
1. In saucepan, place 3 tablespoons margarine and melt over medium heat; add 3 tablespoons flour and stir until smooth.
2. Stirring constantly, add 1 1/2 cups milk, 1 teaspoon dry sherry, 1/4 teaspoon minced garlic and 1/2 cup chopped pecans; cook until sauce thickens.
3. From 4 oz. package blue cheese, reserve 2 teaspoons for topping on chicken. Add remaining cheese to sauce and remove from heat.
Courtesy of National Chicken Council.