This chicken dish goes well with the fennel potatoes and pancetta green bean side dishes mentioned below.
Ingredients
- ~5 oz. Gorgonzola cheese
- 4 T unsalted butter
- 1/4 pint cream
- 2 T grated Parmesan cheese
- Chicken breasts, pounded thin
- 1 piece of prosciutto for each chicken breast
- 1/4 c. flour
- 1/4 t. rosemary
- 1/8 c. brandy
- 1/8 c. walnuts, crushed
Directions
- Chop up the Gorgonzola and butter and put in a pot on low heat, stirring frequently
- Add the cream, Parmesan cheese and freshly ground black pepper to the sauce and let simmer while you prepare the chicken - do not let the sauce boil or burn on the bottom of the pot (a few bubbles are fine)!
- Wrap a single piece of prosciutto around each of the chicken pieces
- Mix together the flour, rosemary and ground black pepper and spread out onto a plate
- Dredge the chicken through the flour mix, evenly covering both sides
- Heat a sauté pan to medium-high and add some extra virgin olive oil
- When the oil is hot, carefully add the floured chicken pieces to the pan, flipping after a couple minutes
- When the chicken is thoroughly cooked, temporarily remove them from the pan
- Add the brandy to the pan, scraping off any stuck pieces of chicken from the bottom
- Reduce the heat to a gentle simmer and add the chicken back to the pan for a few minutes
- At this point, the Gorgonzola sauce should be nice and creamy so transfer the chicken from their pan onto the serving plates, covering each piece with a generous spoon-full of sauce
- Sprinkle some crushed walnuts over the sauce and serve immediately
sounds excellent!
ReplyDeleteI made this last night, it was really good.
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Yeah, what Barb said. It was excellent!
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