Thursday, October 15, 2009

Chicken With Gorgonzola Cream Sauce with Pasta

Chicken With Gorgonzola Cream Sauce
Bounty of Biltmore Cookbook

4 skinned, boned chicken breast halves (I used 3 boneless, skinless chicken breast)
dash of salt and pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
2 shallots, minced
2 cloves garlic, minced
1/2 cup Chateau Biltmore Chardonnnay or other dry white wine (I used my white cooking wine)
3 cups heavy whipping cream
1/3 cup crumbled Gorgonzola cheese (I used a 5 oz package)
1 to 1/2 tablespoons chopped fresh sage (I used 1 teaspoon dried)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnishes: fresh sage sprigs, crumbled Gorgonzola

Place chicken between two sheets of heavy-duty plastic wrap.  Flatten 1/4-inch thickness, using a meat mallet or rolling pen.  Sprinkle with salt and pepper; dredge in flour.

Heat oil in a large skillet over medium-high heat until hot.  Add chicken; saute 8 minutes or until chicken is done, turning once.  Remove chicken from pan; set aside, and keep warm (I cooked chicken until it was browned on both sides, then put on low heat in the oven while I prepared sauce and pasta to completely cook.).  Reduce heat to medium; add shallot and garlic (I had to add a little more olive oil).  Saute 3 minutes.  Add wine; cook over medium-high heat or until liquid reduces to about ___ tablespoons (that was cut off my copy-I cooked until wine reduced by almost 1/2).  Stir in cream; cook 5 minutes or until liquid reduces to about ___ cups (again, this was cut off my copy-I cooked about 10 minutes until somewhat reduced, maybe 1/2 cup).  Stir in Gorgonzola, sage, salt, and pepper.  Place chicken over pasta; spoon sauce over top.  Garnish with sage sprigs and crumbled Gorgonzola, if desired.

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