Bleu Cheese Chicken

Amounts are approximate, you can vary the amounts according to how much blue-cheese taste you want. This receipe, as is, will serve 2 hearty eaters.

1 1/2 - 2 Chicken Breasts, boneless and skinless; cut into strips or small chunks (If thick, use just the 3 pieces; if thin use all 4)

Small/medium wedge of Blue Cheese, crumbled I usually use "cheap" blue cheese. I did try this with the good Saga blue and it wasn't as good)

1 16 oz container Sour Cream

1 8 oz container Plain Yogourt (Don't use sweetened or custard style yougert. If plain Dannon is available, use that)

Garlic powder

White or blush wine

Small amount of Oil & Butter

Cooked noodles or pasta

Coat a fry pan with non-stick coating. Melt equal amounts of butter and oil in pan. Put in your chicken and sprinkle with lots of garlic powder When you turn chicken sprinkle with more garlic. Saute until done (no more juices).

When done, remove chicken to a dish, turn down burner and deglaze pan with your wine. Put blue cheese and half the sour cream in fry pan and stir until blue cheese has melted. Add almost all the yogourt and taste. If you think the sauce is too blue, add more sour cream and yogourt until you get the taste you like. Return chicken to sauce and stir until sauce starts to bubble.

Serve over noodles or pasta. Good over spinach or whole wheat noodles.

A few notes: Sauce may look blue gray because of the cheese. Don't let that stop you. I used to use all sour cream but one day decided to try it with the plain yogourt added to it. I actually like it better with the yogourt. It has a lighter taste. You can see why these amounts are approximate. It all depends on how much blue cheese taste you like. And yes, garlic powder does work better in this case than minced fresh garlic. Don't put in too much wine when you deglaze or your sauce will turn out thin.