4 halves of chicken breasts skinless & boneless
1/4 teaspoon Creole seasoning
2 tbsps butter
1 tablespoon olive oil
1/2 cup chicken broth
1/4 cup heavy cream
1/4 cup bleu cheese crumbled
1/2 cup toasted pecans broken
1 teaspoon dried basil
Season chicken with Creole seasoning (or salt & pepper). In a large frying pan, melt butter with olive oil over medium heat. Add chicken breasts & cook 2 minutes. Turn & cook 2-3 minutes longer, or until chicken is white throughout but still juicy. Remove to a platter.
Add broth to pan. Boil over high heat 1 minute. Add cream and bleu cheese. Cook, stirring, until cheese is melted and sauce is smooth. Remove from heat; pour sauce over chicken. Garnish with toasted pecans.
Serve over rice or barley.