Chicken Gorgonzola

Chicken Breast - Meat and Poultry

Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!

Brief

Prep 20 mins

Cook: 35 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Chicken Gorgonzola

Ingredients

1 cup fresh basil leaves

2 ½ tablespoons extra-virgin olive oil

2 ½ tablespoons chopped walnuts

2 ½ tablespoons grated Parmesan cheese

3 cloves garlic

peeled

1 tablespoon extra-virgin olive oil

4 boneless

skinless chicken breasts

1 cup sliced baby bella mushrooms

½ cup thinly sliced onion

2 cloves garlic

minced

½ cup Gorgonzola cheese

divided

¼ cup white wine

½ lemon

juiced

2 tablespoons chicken broth

1 teaspoon brown sugar

salt and ground black pepper to taste

2 tomatoes

seeded and chopped

Meat and Poultry

Directions

Step 1

Combine basil leaves 2 1/2 tablespoons olive oil walnuts Parmesan cheese and garlic in a food processor; process until pesto is smooth.

Step 2

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown about 5 minutes per side. Transfer to serving platter.

Step 3

Cook and stir mushrooms in a single layer in the same skillet until tender about 5 minutes. Add onion; cook until translucent about 5 minutes. Add garlic and cook until fragrant about 30 seconds. Add half of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice chicken broth brown sugar salt and black pepper into the sauce.

Step 4

Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C) about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.

Step 5

Serve each chicken breast on a plate topped with sauce.

Nutritional Information

Chicken Gorgonzola

Servings Per Recipe:4

Calories: 377.4

% Daily Value *

Protein: 30.5g 61%

Carbohydrates: 8.4g 3%

Dietary Fiber: 1.8g 7%

Sugars: 4.1g

Fat: 23.3g 36%

Saturated Fat: 6.2g 31%

Cholesterol: 81.8mg 27%

Vitamin A Iu: 1217.7IU 24%

Niacin Equivalents: 13.3mg 102%

Vitamin B6: 0.4mg 28%

Vitamin C: 12.5mg 21%

Folate: 30.4mcg 8%

Calcium: 177.8mg 18%

Iron: 1.6mg 9%

Magnesium: 47.2mg 17%

Potassium: 473.8mg 13%

Sodium: 342.2mg 14%

Thiamin: 0.1mg 13%

Calories From Fat: 209.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.