Chicken With Roquefort Cream Sauce Food

BOBBY FLAY'S CHICKEN WITH ROQUEFORT

Bobby Flay's Chicken With Roquefort image

This recipe came to us from Bobby Flay in advance of the opening of his restaurant Gato. The chicken gets a jolt of flavor not only from the cheese but also from a honey and sherry vinegar gastrique, basically a sauce made from caramelized sugar or another sweet ingredient like the honey, deglazed with vinegar and then reduced.

Provided by Jeff Gordinier

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/4 cup clover honey
1/2 cup aged sherry vinegar
Kosher salt and ground black pepper
8 tablespoons (1 stick) unsalted butter at room temperature
1/4 cup crumbled Roquefort cheese at room temperature
4 skin-on boneless chicken breasts, 8 ounces each
2 tablespoons canola oil
4 sprigs fresh rosemary, plus more for garnish.

Steps:

Heat oven to 400 degrees. Put honey in a small saucepan and cook over medium-low heat until lightly golden brown, about 5 minutes. Add vinegar and cook until reduced and thickened, about 15 minutes. This sweet deglazed sauce is called a gastrique. Season to taste with salt and pepper. Keep warm.
Mix together the butter and blue cheese in a small bowl until well blended, and season to taste with salt and pepper. Using your fingers, gently loosen the skin from the chicken breasts and stuff about 1 heaping tablespoon of the blue cheese butter under the skin of each breast, smoothing the skin to evenly distribute the butter over the surface of the breast meat. Season both sides of the chicken with salt and pepper.
Heat oil in large ovenproof sauté pan over medium heat until it begins to shimmer. Put chicken in the pan, skin-side down, and cook until fat renders and skin is golden brown and crispy, about 5 minutes. Turn chicken and add four rosemary sprigs to pan. Place in oven and roast until breasts are just cooked through, about 5 minutes longer. Remove pan from oven and heat broiler. Spread the remaining butter over the tops of each breast and place under the broiler until golden brown and blistered.
Remove each breast to a plate, spoon some of the pan drippings over each breast and immediately drizzle with some of the gastrique. Garnish with rosemary.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 49 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 21 grams, Sodium 747 milligrams, Sugar 17 grams, TransFat 1 gram

STEAKS WITH ROQUEFORT SAUCE

Steaks With Roquefort Sauce image

This recipe came to me when I was doing a Spanish themed party for a Hemingway book. Everyone LOVED the sauce so much I try to make it all the time. However, if you don't like bleu cheese, I wouldn't try it. I also substitute whiskey for the brandy, or any liquor that isn't sweet.

Provided by CASSUNFIRE

Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 tablespoon olive oil
4 (5 ounce) beef sirloin steaks
salt and coarsely ground black pepper to taste
2 tablespoons brandy
1 cup heavy cream
3 ounces Roquefort cheese, crumbled
Italian flat leaf parsley, for garnish

Steps:

Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.

Nutrition Facts : Calories 613.4 calories, Carbohydrate 3.9 g, Cholesterol 191.6 mg, Fat 50.8 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 27.1 g, Sodium 516.9 mg, Sugar 0.3 g

BLUE CHEESE CHICKEN RECIPE

Blue Cheese Chicken Recipe image

Pan-seared chicken breasts simmered in a simple, creamy blue cheese sauce that's so good you'll want to lick your plate clean.

Provided by Jennifer Meier

Categories Dinner Entree

Time 40m

Yield 4

Number Of Ingredients 6

Ingredients

2 chicken breasts
1 tbsp. extra virgin olive oil
1/3 cup white wine
2/3 cup crumbled blue cheese (about 4 oz.)
3/4 cup heavy cream
1 tbsp. finely chopped Italian parsley

Steps:

Preheat oven to 375 F.
Slice each chicken breast lengthwise through the middle, creating 2 thin chicken breasts from the original breast.
In an ovenproof saucepan, heat olive oil over medium heat. Sear the chicken, cooking 3 minutes on each side.
Add the wine and turn the heat to low, simmering for 6 to 8 minutes until wine has reduced by half. Add blue cheese, cream, and parsley.
Simmer another minute then put the pan in the oven for about 10 minutes, until the cream reduces into a thick sauce.

Nutrition Facts : Calories 377 kcal, Carbohydrate 2 g, Cholesterol 118 mg, Fiber 0 g, Protein 25 g, SaturatedFat 16 g, Sodium 317 mg, Sugar 2 g, Fat 28 g, ServingSize 4 servings, UnsaturatedFat 0 g

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

Ingredients

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!