Chicken With Roquefort Cream Sauce Recipes

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ROQUEFORT CHICKEN BREAST



Roquefort Chicken Breast image

Make and share this Roquefort Chicken Breast recipe from Food.com.

Provided by Denise in NH

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

8 boneless skinless chicken breast halves
1/2 lb Roquefort cheese or 1/2 lb blue cheese, crumbled
salt and pepper
4 tablespoons butter
1 pint sour cream
1 -3 teaspoon minced garlic (I love garlic and use a lot)

Steps:

  • Season chicken with salt& pepper.
  • Lightly brown on both sides in butter.
  • Place chicken in a 13x9 baking dish that has been sprayed with cooking spray (pam, etc.).
  • In bowl, mix sour cream, garlic and cheese and pour over chicken.
  • Bake at 350 for 45 minutes- 1 hour.
  • Enjoy!

CHICKEN WITH ROQUEFORT CREAM SAUCE



Chicken with Roquefort Cream Sauce image

Provided by Nana K. Varnedoe

Categories     Cheese     Chicken     Dairy     Poultry     Low Carb     Quick & Easy     Spring     Bon Appétit     Paris     France

Yield Serves 4

Number Of Ingredients 8

3 tablespoons olive oil
1 3 1/2-pound chicken, cut into 8 pieces
1 cup whipping cream
1/4 cup dry white wine
5 garlic cloves, minced
1 teaspoon herbes de Provence or dried thyme, crumbled
3/4 cup crumbled Roquefort cheese
Chopped fresh chives

Steps:

  • 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.

ROQUEFORT SAUCE



Roquefort Sauce image

Make and share this Roquefort Sauce recipe from Food.com.

Provided by Jan-Luvs2Cook

Categories     High In...

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

1 slice butter
1 shallot, chopped
100 g Roquefort cheese, cubed
150 ml double cream
2 teaspoons brandy

Steps:

  • You will need just a knob of butter. The cream must be Double (Heavy) cream or it will split when being cooked.
  • In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured.
  • Turn the heat up and add the Brandy, stirring for a minute.
  • Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream.
  • Don't let it boil or it will go too runny and may curdle.
  • Stir until heated through and serve immediately.

Nutrition Facts : Calories 520.5, Fat 49.4, SaturatedFat 30.9, Cholesterol 165.1, Sodium 975.7, Carbohydrate 4.8, Sugar 0.1, Protein 12.7

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