Spankin' Blue Cheese Chicken

Another Crystal Creation... Spankin' Good Blue Cheese Chicken.

I'm not actually eating a lot of meat these days, much less chicken. But right now I could really go for some chicken- Deep friend, oven baked, pan fried... it don't matter.

Apparently I CAN eat blue cheese as long as it's pasteurized, but I'm paranoid and have been following the "foods to avoid list" quite seriously. As long as soft cheeses such as blue cheese is on it, I ain't touching it til this baby pops out.

Doesn't mean I can't think about eating it though! Blue cheese + chicken... a very happy marriage.

Spankin' Good Blue Cheese Chicken (created by Crystal) is definitely a good company dinner when you need to impress but don’t have a lot of time to spend in the kitchen. It’s also very forgiving if you don’t use exact measurements. It gets raves each time.

● 4 skinless, boneless chicken breasts
● 1/2 cup of flour
● 2 cups of buttermilk
● 3 Tbs. of butter
● 1/2 Tbs of garlic infused olive oil
● 5 cloves of peeled garlic
● 1 cup of white wine
● 1/2 cup of blue cheese (preferably Gorgonzola)
● Parsley for garnish

Wash and pat dry 4 chicken breasts. Pound flat. Place chicken in bowl with buttermilk and let it marinate for an hour, covered, in the fridge.

In another bowl mix 1/2 cup of flour with seasonings of your preference (paprika, salt, pepper, garlic powder). Dredge each chicken through flour mixture. Set aside.

In a frying pan, over medium heat, melt 3 Tbs. of butter and 1 tsp of garlic olive oil. The addition of oil prevents the butter from burning too quickly. When butter and oil begins to sizzle, add chicken breasts quickly. Cook until done, flipping once. Remove chicken from pan and allow to rest.

Immediately de-glaze pan with white wine, scrapping up browned bits. Add five cloves of garlic. Cook garlic just until it softens but doesn't burn and until the alcohol from the wine has cooked off and reduced. Turn down heat and add blue cheese, stirring until sauce is smooth. You may add a splash of buttermilk for added creaminess/richness, but remove the pan from the heat while you do this so the buttermilk doesn't curdle. Plate chicken, cover with sauce and garnish with parsley.