Roquefort Chicken

6 boneless, skinless chicken breasts

salt and pepper to taste

1T canola oil

1T butter

12 oz. sliced mushrooms

2 leeks, chopped

1/2 cup Chardonnay

3/4 cup chicken stock

1 1/2 T tarragon leaves, chopped

1 cup crumbled Roquefort blue cheese

In a large skillet, heat the oil. Season the chicken with salt and pepper. Brown the chicken on both sides, remove from skillet, place on sheet pan and finish cooking in a 400 degree over for 10 to 12 minutes.

Add butter to skillet, saute the mushrooms and leeks until all liquids are gone. Add wine and reduce to 75%.

Add stock and tarragon. Let simmer for 2 to 4 minutes, add cheese and stir until thickened.

Spoon over chicken.