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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
- 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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