4 skinless chicken breasts
Flour
4-6 tbsp. butter
1 1/2 c. milk
1 (4 oz.) pkg. blue cheese
Chervil or your favorite herb
White pepper corns

Dust breasts with flour and saute in butter until golden brown. Remove and keep warm. Make a roux with 3 tablespoons butter and 3 tablespoons flour. Add milk, stir until smooth and thickened. Crumble 2/3 of brick of cheese into sauce. Add chervil or favorite herb. Stir until blended. Serve sauce over chicken. Sprinkle with rest of cheese. Crack pepper to taste.