Chicken With Roquefort Cream Sauce

Union with Christ is the central doctrine of how God dwells with us. That union is the work of the Holy Spirit, sent from Christ’s throne in glory. We are not only united to Christ as our representative, living, dying and rising for us; we are also united to Christ vitally by the presence of His Spirit. He has not left us as orphans. He comes to us, and He dwells among us in our hearts and in our gatherings as His church.

Edmund Clowney

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		May 1991	1	Servings

INGREDIENTS

3	T	Olive oil
1		Chicken, cut into 8 pieces
		3 1/2-pound
1	c	Whipping cream
1/4	c	Dry white wine
5		Garlic cloves, minced
1	t	Herbes de Provence or dried
		thyme crumbled
3/4	c	Crumbled Roquefort cheese
		Chopped fresh chives

INSTRUCTIONS

Heat oil in heavy large skillet over medium-high heat. Season chicken
with pepper. Add chicken to skillet and cook until golden brown on  all
sides, about 8 minutes. Add cream, wine, garlic and herbes de
Provence. Cover and simmer until chicken is tender and cooked  through,
turning once, about 20 minutes.  Transfer chicken to platter. Boil
cooking liquid in skillet until  reduced to sauce consistency, about 5
minutes. Add cheese and whisk  until cheese is melted and sauce is
smooth. Season generously with  pepper. Pour sauce over chicken.
Garnish with chives and serve.  Serves 4.  Bon Appetit May 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2264 Calories From Fat: 2011 Total Fat: 227.5g Cholesterol: 383mg Sodium: 4577.1mg Potassium: 1193.1mg Carbohydrates: 26g Fiber: 1.7g Sugar: 9.9g Protein: 25.7g