Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Martha's Sauteed Chicken With Creamy Gorgonzola Sauce
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- #29131
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
GORGONZOLA CHEESE SAUCE
1 tablespoon olive oil
1 large shallot, minced
salt and white pepper, to taste
2 tablespoons brandy
1 cup heavy cream
1 large tomato peeled, seeded, coarsely chopped, drained
1 cup gorgonzola cheese, crumbled
SAUTEED CHICKEN
4 boned and skinned chicken breasts
3 tablespoons all-purpose flour
3 tablespoons clarified butter
directions
To make the sauce: Heat the oil in a nonreactive medium-size heavy saucepan over medium heat. Add the shallots, salt and pepper. Cook the shallots, stirring 2 to 3 minutes or until soft but not brown. Add the brandy away from the stove.
Return the pan to the heat and add the heavy cream. Slowly bring to a boil, stirring to prevent the cream from sticking or scorching. Reduce the heat and simmer about 5 minutes or until sauce begins to thicken slightly. Stir in the tomatoes and return the sauce to a boil. Stir in the cheese, reduce heat to low and add the chopped parsley. Adjust the seasonings with salt and white pepper.
Keep sauce warm while preparing the chicken.
To make chicken: Place each chicken breast between two pieces of wax paper.
Using a meat mallet or other heavy object, pound each chicken breast until it is an even thickness all over. This ensures that the meat will cook evenly. Dredge each piece lightly in flour. In a large skillet, preferably nonstick, heat the butter over medium-high heat. Saute the breasts 2 to 3 minutes a side..while making sure no pink remains, do not overcook.
To serve, place each breast on a plate and spoon sauce over chicken.
added by
SSchwartz
nutrition data
707 calories, 56 grams fat, 10 grams carbohydrates, 42 grams protein per serving. This recipe is low in carbs.
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reviews & comments
February 15, 2009
An amazing recipe that is always worth the effort (the four times or so I have made it, it took me 90 minutes, not 30). The gorgonzola/white pepper cream sauce is out of this world - rich, with just the right tang from the cheese and a subtle mustiness that makes it a sensory feast. Everyone I've offered it to has raved, even those with very moderate/conservative tastes. A couple of suggestions - at the very beginning salt and white pepper are recommended "to taste," but you've only started cooking the sauce there so I'll tell you I have found a scant 1/2 tsp salt, and a good 2 tsp white pepper to be about right (it's good to add them early on so they can cook in). And, I omit all the seeding and peeling of tomatoes (too much effort) - it turns out fine with whole diced tomato. Finally, I prefer chicken thighs (more moist, smaller pieces) and end up putting the fried chicken pieces into a casserole dish with the sauce around and between. You can keep that warm in the oven while you prepare the rest of the dinner. An amazing feast for the taste buds!