Bluebird (Chicken Breasts with Blue Cheese)
rec.food.cooking/Buffy Hyler

…a blue cheese chicken recipe that is great. It came from a
magazine add for one of the blue cheese brands:

4 servings

4 chicken breasts, boneless, skinless
5 tbsp butter, divided
5 tbsp flour, divided
1 1/2 cups milk
4 oz blue cheese, divided
1 tbsp fresh chervil or your favorite herb
1 tsp cracked white peppercorns (or to taste)

Lightly pound and then dust chicken breasts with 2 tbsp flour. Saute in 2 tbsp. butter until golden brown. Keep warm. Make a roux with 3 tbsp butter and 3 tbsp flour. Add milk, stirring until sauce thickens. Crumble 2/3 of a 4 oz. package of blue cheese into sauce. Add fresh chervil or your favorite herb. Stir until blended. Serve sauce over chicken breasts. Sprinkle with the remaining blue cheese and cracked white peppercorns.