| 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.
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”