Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Creamy Gorgonzola Chicken
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2 boneless, skinless chicken breast halves |
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2 tablespoons olive oil |
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1 ½ tablespoons butter |
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¼ cup finely chopped green onions |
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1 garlic clove, minced |
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2 tablespoons flour |
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1/8 teaspoon pepper |
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½ cup chicken broth |
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¼ cup + 2 tablespoons heavy cream (that is half of ¾ cup) |
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2 teaspoons dry white wine (I use cooking wine) |
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1 teaspoon Worcestershire sauce |
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2 tablespoons crumbled gorgonzola cheese (and more for on top if want) |
Season chicken (I used seasoned salt and garlic powder) and cook in olive oil in a skillet over medium heat for 8-10 minutes, turning frequently, until cooked through and brown. Remove from heat, cover, and keep warm.
Melt the butter in a small saucepan. Add green onions and garlic and cook until tender. Stir in flour and pepper. Add the broth, cream, wine, and Worcestershire sauce and mix well.
Cook over medium heat until thickened and bubbly, stirring constantly. Add cheese and stir until melted.
Transfer mixture to skillet and heat well. Remove chicken to a platter with a slotted spoon and drizzle with sauce from pan. Garnish with parsley or chives and crumble more cheese over the top if desired.
NOTE: Found this in the News-Press in Ft. Myers (2-28-01) and it is from a "Splendor in the Bluegrass" cookbook by the Louisville Junior League. Again, this is half the recipe, which said it served six. I used two huge chicken breasts (I buy them at Sams) and cut them in half, and we will get two meals out of it.