| 1 1/2 lbs | broccoli | | 1/4 lb. | bleu cheese | | 1/4 cup | whipping cream | | 4 | boneless/skinless chicken breasts (6-8 oz.) | | salt and pepper to taste | | 2 tsp. | butter or margarine | | 2 tsp. | olive oil | | 1 | garlic clove, minced | | 1/2 cup | walnuts, chopped |
| | Cut broccoli into florets. Boil or steam until tender, and drain. Set aside. Mash bleu cheese and 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 on both sides until lightly browned (and done). Transfer chicken to warm plate.
Add walnuts and cook, stirring constantly, until walnuts are lightly browned. 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.
4 servings. |
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