Recipe: Bluebird (chicken breasts with blue cheese sauce)

BLUEBIRD

4 boneless, skinless chicken breasts
5 tbsp butter, divided use
5 tbsp flour, divided use
1 1/2 cups milk
4 oz blue cheese, divided use
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 and chicken tests done. 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.

Servings: 4
Adapted from source: Magazine Clipping