It's a dish Chef Chris Manning would prepare table-side at restaurants he's worked in.
When he was creating it, he asked his mother for naming ideas. She said, "Elizabeth. You name it after the queen."
He listened to his mother.
- - 1/4 cup all-purpose flour
- - 1/4 cup grated Parmesan cheese
- - 1/4 cup plain bread crumbs
- - 1 teaspoon salt
- - 1 teaspoon ground black pepper
- - 2 6-ounce boneless, skinless chicken breasts pounded to half-inch thickness
- - 2 tablespoons olive oil
- - 1/2 cup diced onions
- - 2 cloves garlic, minced
- - 2/3 cup sliced mushrooms
- - 2 tablespoons chicken broth
- - 2 dashes (16 drops) Worcestershire sauce.
- - 2 tablespoons chicken or turkey gravy
- - 1 1/2 tablespoons crumble blue cheese
- - 1/4 cup heavy cream
- Mix flour, Parmesan, bread crumbs, salt, and pepper together and dredge chicken in the mixture.
- Sauté chicken in olive oil on medium-high heat in 12-inch sauté pan until brown on both sides and cooked through. Remove to serving dish.
- Add onions and mushrooms to the pan and cook until onions begin to wilt. Add the garlic, broth, Worcestershire sauce, and gravy. Turn the heat to low and cook for two minutes, then add blue cheese and cream. Stir to blend and cook until sauce coats the back of a spoon.
- Serve sauce over chicken and pair with Gold Label Chardonnay from Coyote Moon Vineyards.