Chicken Gorgonzola
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
49
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Basil Leaves (fresh)1 tbsp
Extra-Virgin Olive Oil2.5 tbsps
Walnut (chopped)2.5 tbsps
Grated Parmesan Cheese2 cloves
Garlic (minced)1 cup
Onion (thinly sliced)1 cup
White Wine2 tbsps
Chicken Broth1 tsp
Brown Sugar1
SaltDirections:
1
Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth
2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat
3
Cook chicken until golden brown, about 5 minutes per side
4
Transfer to serving platter
5
Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes
6
Add onion; cook until translucent, about 5 minutes
7
Add garlic and cook until fragrant, about 30 seconds
8
Add half of the Gorgonzola cheese; cook until slightly melted
9
Pour in wine and stir to scrape up brown bits from the bottom of the skillet
10
Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce
11
Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 3 to 5 minutes
12
Stir in pesto and return chicken to the skillet
13
Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more
14
Add remaining Gorgonzola cheese and chopped tomatoes
15
Serve each chicken breast on a plate topped with sauce