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Quick Gorgonzola sauce with chicken fillet

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Ingredients for 4 servings:

  • 500 g chicken breast fillet(s)
  • 300g Gorgonzola
  • ½ cup cream
  • 2 pinches of pepper
  • 1 pinch of salt
  • Olive oil, for frying
  • e.g. white wine or sherry

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Chop the chicken breast fillet and sear it in olive oil with pepper and salt. Then deglaze with cream over low heat and bring to a gentle simmer. Next, add the previously chopped Gorgonzola and continue to simmer, stirring constantly, until the Gorgonzola has melted. In my opinion, this dish tastes best when it’s cooled and then brought back to the boil. For a special flavor, you can also deglaze the chicken breast fillet with a little sherry or white wine beforehand and then add the cream, but this isn’t necessary; it tastes very, very good without the cream. Any pasta or spaetzle is suitable as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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