In this chicken Gorgonzola recipe, chicken breasts are saut?ed to golden brown and then topped with a rich, savory Gorgonzola sauce. Serve this with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy. It is very versatile, so the possibilities are endless.
Ingredients
Pesto
- 1 cup fresh basil leaves
- 2 ½ tablespoons extra-virgin olive oil
- 2 ½ tablespoons chopped walnuts
- 2 ½ tablespoons grated Parmesan cheese
- 3 cloves garlic, peeled
Chicken
- 1 tablespoon extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- 1 cup sliced baby bella mushrooms
- ½ cup thinly sliced onion
- 2 cloves garlic, minced
- ½ cup Gorgonzola cheese, divided
- ¼ cup white wine
- ½ lemon, juiced
- 2 tablespoons chicken broth
- 1 teaspoon brown sugar
- salt and ground black pepper to taste
- 2 tomatoes, seeded and chopped
Directions
Step 1
Make the pesto: Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until smooth.
Step 2
Prepare the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
Step 3
Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
Step 4
Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by a quarter, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
Step 5
Serve each chicken breast on a plate topped with sauce.
Tips
Substitute pine nuts for the walnuts in the pesto if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 377 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat6g | 31% |
Cholesterol82mg | 27% |
Sodium342mg | 15% |
Total Carbohydrate8g | 3% |
Dietary Fiber2g | 6% |
Total Sugars4g | |
Protein31g | |
Vitamin C13mg | 63% |
Calcium178mg | 14% |
Iron2mg | 9% |
Potassium474mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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