Tonight's Menu: Chicken Cutlets with Blue Cheese Sauce

Tonight's menu featured pan-fried chicken cutlets with a blue cheese sauce. This sauce would have been very good on a steak, but since I am still detoxing myself from all the red meat I consummed this past week, I decided to try it out on chicken. And it was very good. You could also substitute the blue cheese for any cheese you like or have on hand. I served the chicken with green beans that I steamed until just tender. I then tossed the beans with olive oil, the juice from half a lemon, and salt and pepper. The recipe for the chicken is below.

Chicken Cutlets with Blue Cheese Sauce
4 chicken cutlets
2 Tbsp olive oil
2 Tbsp butter
2 Tbsp all-purpose flour, plus some to dust the cutlets with
1/2 cup of chicken broth
1/2 cup of milk
1/2 to 1 cup of crumbled blue cheese or other cheese, crumbled or shredded

Salt and pepper the chicken on both sides. Heat the olive oil in a large non-stick skillet over med-high heat. Pour some flour on a plate and coat both sides of the chicken with the flour, dust off any excess. Add the chicken to the pan and cook for 3-4 minutes per side, or until both sides are browned and the chicken is cooked through. Remove from the pan onto a plate and cover with foil to keep warm. Return the pan to the heat and melt the butter. Add the 2 Tbsp of flour and stir until the butter absorbs the flour, making a rue. Slowly add the broth and milk and continue to stir so the rue is incorporated into the liquid. This will thicken your sauce. It won't take long to thicken, so keep your eye on it. Once it thickens add the cheese and stir until melted. Plate the chicken and spoon the sauce over it. Serve with the green beans.