Chicken with a Blue Cheese Cream Sauce Monday, December 15, 2008


Justin Hajko The Pizza Kitchen

1 boneless skinless chicken breast (cooked)
1 cup heavy cream
1/4 cup blue cheese crumbles
1/4 cup Parmesan cheese
white pepper
1/4 cup frozen peas
1/8 cup sun-dried tomato


In a saute pan add heavy cream and one reduced add blue cheese and Parmesan cheese. Add peas (thawed) and once they are warm season to taste and add sun-dried tomato.

Basil Butter Risotto
1 1/2 cup cooked Risotto
1 TBSP unsalted butter
4 leaves fresh basil (chopped)
1 oz chicken stock
In a saute pan add cooked Risotto and chicken stock. Once warm add butter. When butter is melted toss in fresh basil then plate.

To Plate:
Place Basil Butter Risotto in the center of the plate. Slice the chicken and place on top of the Risotto. Spoon Blue Cheese Cream Sauce on top of the Chicken making sure to get all the sun-dried tomato and peas. Enjoy!!!


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