Description:

Chicken breasts in a creamy wine sauce with gorgonzola cheese, served with penne pasta for a perfect gourmet meal that anyone can prepare

Source:

d.lishus

Serves/Makes:4 or more

Ingredients

• 4 boneless, skinless chicken breasts
• salt and pepper
• savory herbs
• flour for coating
• 6 garlic cloves, minced
• 2-1/2 cups (600 ml) sliced mushrooms
• olive oil
• 1/2 cup (125 ml) Madiera wine or sherry (can substitute wine of choice)
• 1 cup (225 ml) half-n-half
• 1 cup (225 ml) heavy cream
• 6 oz (168 grm). gorgonzola cheese, crumbled
• 1/4 cup (60 ml) roughly chopped toasted walnuts
• cooked penne pasta
• butter
• fresh grated parmesan cheese
• fresh herbs (optional)

Preparation

• Pound the chicken breasts between some wax paper with a mallet until about half inch in thickness (just enough to tenderize meat).
• Season with salt, pepper and some dried herbs of your choice.
• Dredge and coat in flour, shake off excess.
• Heat a couple tbsp of olive oil and some butter in a large saute pan over med-high heat.
• Saute chicken breasts in pan until golden on each side and juicy and cooked.
• Remove chicken and set aside in a warm oven.
• Add a bit more oil to pan and over medium heat, saute garlic and mushrooms for a few minutes.
• Add the wine to pan and deglaze, stirring together.
• Add the cream and half-n-half and boil to reduce for a few minutes.
• Meanwhile, toss fresh pasta with some butter, fresh grated parmesan cheese, and fresh herbs.
• Add the gorgonzola and walnuts to the reduced cream mixture now and stir over low heat until melted.
• To serve, place some pasta and a chicken breast over pasta and pour sauce over all.
• Sprinkle with some fresh herbs and enjoy!

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