1 tbsp. butter
1 tbsp. vegetable oil
4 boneless chicken breast fillets
Salt & pepper
Grated nutmeg
1/2 c. white wine
1/4 c. blue cheese or feta cheese

In a large skillet, heat butter and oil until foam subsides. Season chicken breasts with salt, pepper and nutmeg. Saute breasts for 2 minutes each side until golden. Remove breasts and reserve to keep warm.

Discard fat from pan. Deglaze pan with wine, scraping to remove browned particles. Reduce wine by half. Return chicken to pan. Crumble cheese over chicken. Cover pan and cook over medium heat for 5 minutes until cheese melts and chicken is cooked. Serve with pan juices to 4.