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


Serves/Makes:4 or more

  • 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)
  • 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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