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Poached Chicken with Creamy Blue Cheese Sauce

Poached Chicken with Creamy Blue Cheese Sauce is a volume 12-02 feb 2009 recipe made with Boneless Skinless Chicken Breast Halves, Chicken Broth, Dry White Wine, Butter, and Sweet Onion. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 6
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1 cup
• 2
• 1 tbsp
• 2 cup
• 8 oz
• 1 bunch

Method (preview)

1. 1

   Arrange chicken in dish in single layer.

2. 2

   Combine broth, wine and lemon juice and drizzle over chicken.

3. 3

   Sprinkle with pepper and paprika.

4. 4

   Cover tightly and bake in 400F oven for 40-45 minutes, until done (internal temperature of 165F).

5. 5

   Make certain dish is tightly covered so the steam infuses the chicken with its flavors.

6. 6

   Place chicken on a heated serving platter, reserving broth. Keep chicken warm.

7. 7

   In a medium saucepan melt butter and saute the onions, mushrooms, and garlic until onions are translucent.

8. 8

   Stir in a tablespoon of flour, continuing to stir until smooth.

9. 9

   Pour the reserved broth into saucepan.

10. 10

    Reduce the heat to low and add the half and half; heat until it is bubbling at the edges.

11. 11

    Cook until thickened.

12. 12

    Add the blue cheese, salt, and pepper.

13. 13

    Cook over low heat, stirring, for 2 to 3 minutes or until the cheese melts.

14. 14

    Remove from the heat and spoon about 1 cup of the sauce over the poached chicken breasts.

15. 15

    Sprinkle with sliced spring onions, if desired.

16. 16

    Serve remainder of the sauce at the table.

17. 17

    Contributed to the FareShare Gazette by Art; 18 February 2009. www.fareshare.net