Heat butter and cooking oil in heavy skillet. Flour and sprinkle each
chicken breast with paprika. Simmer, slowly, for about 20 to 30 minutes,
turning frequently, until tender and browned. Don't overcook, because
chicken meat will become dry and tough. Serve with warm Roquefort Sauce.

Roquefort Sauce: Melt 3 Tbs butter in a saucepan. Stir in 3 Tbs flour until
blended, then slowly, stir in 1 1/2 cups milk. When sauce is smooth and hot
reduce heat and add 8 oz. crumbled Roquefort cheese.Season with 1/4 tsp
paprika and 1/2 tsp dry mustard. Stir sauce until cheese is melted.

Makes 2 servings.