Chicken in mustard and blue cheese sauce

johnnyskeleton

For dinner tonight I had the above, made from:

1 breast of chicken,
2 celery stalks, half an onion, 3 spring onions, 5 mushrooms
grated giner
grated wicklow blue cheese
half a glass of white SA wine,
1 teaspoon wholegrain mustard
2 teaspoons of french mustard
lots of black pepper, small amount of salt
fair amount of rosemary
small knob of butter

It turned out reasonably well, except for the colour, which was a yellowish green. I assume the green from the spring onions, celery and herbs gave it that colour, as there was nothing else green put in.

Is there any way to avoid it going a bit green without putting e.g. cream in? Not that I have anything against cream, but I don't use it much and it always seems like a waste to buy it for one meal. Milk would most likely curdle with the wine

Any tips or suggestions would be gratefully welcome.

Miaireland

I would think the cheese may have something to do with the colour too. Might be worth trying something other than blue cheese and see if it helps.