Chicken Breasts with Blue Cheese Sauce and Mashed Potatoes
4 servings Try my recipe for chicken breasts with blue cheese sauce and mashed potatoes! If you’re looking for a creative new way to prepare chicken that won’t strain your schedule or budget, you’ve found it! This recipe is the answer to your question. This full-of-flavor chicken is accompanied by creamy and... Read more ... decadent blue cheese sauce and is finished with creamy mashed potatoes. And if you would like to make it even fancier, follow my plating suggestion. Read less x saved Tom the Chef Founder January 19, 2024 45 min.60 min.1/5 45 min. 60 min. 1/5 Ingredients: Main Ingredients: 4 PCS of chicken breasts - skinless and boneless (about 1 ½ - 2 LB) Juice from 1 lemon2 TBSP of Extra Virgin Olive Oil (adjust if needed)4 cloves of garlic - peeled and grated (or pressed) (adjust if needed) Pinch of salt Pinch of pepper - ideally freshly ground 4 PCS of chicken breasts - skinless and boneless (about 1 ½ - 2 LB) Juice from 1 lemon 2 TBSP of Extra Virgin Olive Oil (adjust if needed) 4 cloves of garlic - peeled and grated (or pressed) (adjust if needed) Pinch of salt Pinch of pepper - ideally freshly ground Blue cheese sauce: 1 cup of whole milk½ cup of heavy cream¾ cup of blue cheese - crumbled½ cup of mozzarella cheese - shredded1 clove of garlic - peeled and minced Pinch of salt Pinch of pepper - ideally freshly ground 1 cup of whole milk ½ cup of heavy cream ¾ cup of blue cheese - crumbled ½ cup of mozzarella cheese - shredded 1 clove of garlic - peeled and minced Pinch of salt Pinch of pepper - ideally freshly ground Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Plate1x Lemon Squeezer (optional)1x Small Hand Grater or Garlic Press1x Silicone Brush1x Plastic Wrap1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof)1x Tongs1x Cooking Spoon (or regular spoon)1x Food Thermometer (probe)1x Medium Sauce Pan (4QT)1x Wooden Spoon or High-Temperature Silicone Spatula1x French Whisk 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Plate 1x Lemon Squeezer (optional) 1x Small Hand Grater or Garlic Press 1x Silicone Brush 1x Plastic Wrap 1x Large Sauté Pan or Stir Fry Pan (12″ or more and ovenproof) 1x Tongs 1x Cooking Spoon (or regular spoon) 1x Food Thermometer (probe) 1x Medium Sauce Pan (4QT) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x French Whisk Directions: 1. Meat preparation: 1.1. Make sure that the meat is properly rinsed under cold water and the unwanted parts are removed. 1.2. Do not pound the meat; just place it on a plate. 1.3. Pour and sprinkle these ingredients on both sides of each steak (each steak side should have about 1/8 of the ingredients shown; adjust if needed): 1.3.1. Squeeze lemon. 1.3.2. Pour Extra Virgin Olive Oil. 1.3.3. Grate garlic directly on the steak and spread it with your fingers or a silicone brush. 1.3.4. Generously salt and pepper (especially be very generous with salt – it will help develop the right flavor). 1.4. Briefly spread all in ingredients for even better distribution on the meat using silicone brush. 1.5. Cover with a plastic wrap and marinate at room temperature for about 30 minutes (or overnight in the refrigerator with the last 30 – 60 minutes at room temperature). 2. Blue Cheese Sauce: 2.1. Sauce base: 2.1.1. Place into a medium saucepan: 1 cup of whole milk ½ cup of heavy cream Bring to a simmer on medium-high heat with occasional stirring. 2.2. Finishing phase: 2.2.1. Lower the heat to medium and add: ¾ cup of blue cheese ½ cup of mozzarella 1 clove of garlic – peeled and grated Pinch of ground pepper Pinch of salt Cook with constant stirring until the cheese melts and the sauce thickens (about 2 – 3 minutes). 2.2.2. Remove from the stove and taste and add salt and pepper if needed. 2. Pan sear with finishing in the oven: 2.1. Set oven to preheat at 350°F. 2.2. Preheat a fry pan on high heat with 2 TBSP of frying oil. 2.3. Briefly sear to reach a nice sear (about 1 – 2 minutes on each side). 2.4. Pour the liquid from the marinade over, add 2 slices of butter on each steak and place to finish into a preheated oven until the meat is fully cooked (about 7 – 9 minutes). * 2.5. In the middle of finishing in the oven, turn the meat and pour the juices from the pan over. 3. Resting & serving: 3.1. When chicken breasts are done, remove them from the oven and let them rest on a cutting board for about 2 minutes before serving or/and cutting. Note: During this time, the meat will slightly decrease in temperature and nicely lock most of the juices inside – this is part of the process of making the meat moist and tender. 3.2. Optionally, slice each breast for serving (based on your personal preferences). 3.3. Place sauce on the plate and place chicken on the top of the sauce. 3.4. Serve with mashed potatoes or your favorite side. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.