| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Garden2 | 4 | servings | |
INGREDIENTS
| 4 | Boneless skinless chicken breasts; (6 to 8 oz ea) | |
| Salt and white pepper; to taste | ||
| 1 1/2 | lb | Broccoli |
| 1/4 | lb | Bleu cheese |
| 1/4 | c | Whipping cream |
| 2 | ts | Butter |
| 2 | ts | Olive oil |
| 1 | Garlic clove; minced | |
| 1/2 | c | Walnuts; chopped |
INSTRUCTIONS
Cut broccoli into florets. Boil or steam until tender, and drain. Set aside. Mash bleu cheese with cream until fairly smooth. Set aside. Season chicken lightly with salt and pepper. Melt butter and olive oil in a large saucepan, add chicken breasts and garlic and saute for three to four minutes. Flip over and saute four to five minutes more or until lightly browned on bottom. Add walnuts and cook, stirring constantly, until walnuts are lightly browned. Transfer chicken to a warm plate. Add broccoli and cheese mixture to pan and toss until broccoli and sauce are warmed. For each serving, place chicken breast on plate. Place broccoli next to chicken and drizzle sauce over both. Serves 4. Comments: The oil is combined with the butter to prevent the butter from burning. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 133 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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