Skillet Chicken With Peppers and Blue Cheese Glaze

• 2 tablespoons olive oil
• 2 tablespoons walnuts
• 4 -6 boneless chicken breasts
• salt and pepper
• 2 medium green bell peppers, cored, seeded and cut into strips
• 3 garlic cloves, minced
• 12 cup dry white wine
• 1 12 tablespoons fresh minced tarragon
• 14 cup crumbled blue cheese
• 1 12 cups orzo pasta, cooked

1. Heat oil in a large skillet.
2. Saute nuts for 2 to 3 minutes until golden.
3. Remove with a slotted spoon; set aside.
4. Season chicken breasts lightly with salt and pepper.
5. Saute on high for 2 to 3 minutes on each side until golden.
6. It's not necessary to cook through because there's additional cook-time.
7. Remove chicken and cover to keep warm.
8. Add peppers and garlic to skillet.
9. Saute over high heat for 3 to 4 minutes until golden.
10. Deglaze pan with wine, scraping to remove browned particles.
11. Scatter tarragon and pine nuts over peppers.
12. Place chicken breasts in a single layer over peppers.
13. Scatter cheese over chicken.
14. Cover and cook over low heat for 8 to 10 minutes until cheese melts.
15. To serve, place chicken over or beside peppers and orzo pasta on plate.
16. Garnish with pan juices.

olive oil, walnuts, chicken breasts, salt, green bell peppers, garlic, white wine, tarragon, blue cheese, orzo pasta

Taken from www.food.com/recipe/skillet-chicken-with-peppers-and-blue-cheese-glaze-488304 (may not work)