Poultry

Stilton Chicken

This is a wonderfully tasty chicken dish that we had in a pub called the Black Swan (the Brits called it the Mucky Duck) in England and duplicated when we got home.
 

Preparation Time: 20 minutes

Start to finish: 30 minutes

Ingredients:
1 whole chicken breast, no skin, no bone, R-T-C, trimmed of fat, cut in 2 1/2" pieces and butterflied
3 tablespoons butter
1 tablespoon cornstarch
1 cup milk
1/4 teaspoon salt
5 tablespoons stilton cheese

Directions:
Place 3/4 teaspoon Stilton into each chicken piece.
Secure with toothpicks if necessary.
Melt 1 tablespoon of butter in a skillet and brown the chicken pieces.
In a separate saucepan, make a sauce using the cornstarch and milk, stirring until smooth.
Add 2 tablespoons butter and the salt to the sauce and bring just to a boil, stirring constantly.
Reduce the heat to a very low temp and add the remaining Stilton to the sauce.
Stir until the Stilton is melted.
Remove the chicken from the skillet, pour in the sauce and stir to blend.
Put the chicken back in the skillet and warm, turning a few times to make sure it has a nice coating of sauce.

Serving Ideas: Serve with Nonna's potato pancakes.