• 2 tbsp. olive oil
  • 1 garlic clove
  • 1 red bell pepper
  • 1 pound boneless chicken skinned and diced
  • Salt and freshly ground black pepper
  • 8 ounces small button mushrooms
  • 4 tbsp. dry white wine
  • 2/3 cup light cream
  • 8 oz Danish blue cheese crumbled
  • 2 scallions
  • 2 tbsp. chopped parsley


Heat the oil in a large skillet. Add the garlic, red bell pepper and chicken with some seasoning- go easy on the salt at this stage as the blue cheese can make the sauce quite salty. Cook stirring often for about 20 minutes, or until the diced chicken is lightly browned and cooked. Add the mushrooms and cool for 2 minutes, then pour in the wine and bring to a boil. Turn the heat to the lowest setting and make sure the mixture has topped boiling before pouring in the cram and stirring in the cheese. Stir over low heat until the cheese has melted. Do not allow the sauce to simmer or it will curdle. When the cheese has melted, taste the sauce then pour it over the pasta and sprinkle with the scallions and parsley. Serve at once.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Chicken in Blue Cheese Sauce