How do you make chicken gorganzola?!
4 boneless, skinless chicken breasts (about 8 ounces each)
? tsp. Kosher salt
? tsp. white pepper
3 tbsp. unsalted butter
2 tbsp. olive oil
2/3 cup chicken stock, low salt
1/3 cup whipping cream
1/3 cup crumbled gorgonzola cheese
2/3 cup walnuts, toasted and coarsely chopped
3 tbsp. fresh basil, diced
2 tsp. dried basil, crumbled
Season chicken with salt and pepper.
In a large skillet, melt butter with olive oil over medium-high heat.
Cook chicken 4 minutes, turn and cook 2-3 minutes longer, or until chicken is white throughout and cooked through.
Remove to a warm platter, cover with foil and keep warm.
Add the stock to the skillet. Boil over high heat for 1 minute.
Stir in the cream and cheese. Cook stirring until the cheese is melted and sauce is smooth.
Remove the skillet from heat and pour sauce over chicken.
Garnish with walnuts and basil. Serve immediately.
Serves 4.
http://www.thatsmyhome.com/chickencoop/g...
Answers: Gorgonzola Chicken
4 boneless, skinless chicken breasts (about 8 ounces each)
? tsp. Kosher salt
? tsp. white pepper
3 tbsp. unsalted butter
2 tbsp. olive oil
2/3 cup chicken stock, low salt
1/3 cup whipping cream
1/3 cup crumbled gorgonzola cheese
2/3 cup walnuts, toasted and coarsely chopped
3 tbsp. fresh basil, diced
2 tsp. dried basil, crumbled
Season chicken with salt and pepper.
In a large skillet, melt butter with olive oil over medium-high heat.
Cook chicken 4 minutes, turn and cook 2-3 minutes longer, or until chicken is white throughout and cooked through.
Remove to a warm platter, cover with foil and keep warm.
Add the stock to the skillet. Boil over high heat for 1 minute.
Stir in the cream and cheese. Cook stirring until the cheese is melted and sauce is smooth.
Remove the skillet from heat and pour sauce over chicken.
Garnish with walnuts and basil. Serve immediately.
Serves 4.
http://www.thatsmyhome.com/chickencoop/g...
Chicken Gorgonzola
1 TBSP vegetable or olive oil
2 boneless chicken breasts
1 shallot, minced
garlic, minced (to taste)
dried basil (to taste)
rosemary (to taste)
1/2 cup chicken stock
1 cup crimini mushrooms, sliced
1/3 cup sour cream
4 oz. gorgonzola cheese, crumbled
2 TBSP dijon mustard
Heat oil in frying pan over medium heat. Add shallot and garlic. Cook 1 minute. Add basil and rosemary. Place chicken in pan. Cook covered 7 minutes. Turn chicken, and cook another 7 minutes, covered. Remove chicken and keep warm.
Add chicken stock to same pan along with mushrooms. Deglaze and reduce liquid to 1/4 cup. Add sour cream, gorgonzola, and mustard. Cook until thick and smooth.
Notes: I'd made a note last time I attempted it (which was simply ages ago) to try adding a little dijon or maybe some mushrooms. I did both last week and it came out the best it's ever been. I think I'll keep it.
I KNO HOW TO MAKE CHICKEN BUT NOT THE LAST WORD...SORRY...BUT TRY GOOGLE FOR RECIPES...HOPE IT HELPS
Chicken Wings Gorgonzola
Ingredients
2 pound chicken wings cut into 2 pieces at joint, tips discarded
1 bunch Watercress washed and trimmed for garnish
4 tablespoon butter Creamy Gorgonzola Dressing:
4 tablespoon hot pepper sauce 2/3 cup mayonnaise
1 tablespoon white wine vinegar 1/4 cup sour cream
1/8 teaspoon salt 1/4 cup Gorgonzola cheese crumbled
1/8 teaspoon freshly ground pepper 3 tablespoon lemon juice
2 cups vegetable oil for frying 1 clove garlic minced
Instructions for Chicken Wings Gorgonzola
In deep fryer or large, deep skillet over medium-high heat, heat oil to 375 degrees F, testing with kitchen thermometer. Pat wings dry and season with salt and pepper. Carefully lower wings into oil and fry, turn occasionally, until golden brown and crisp, about 10 minutes. To avoid overcrowding the skillet, fry wings in small batches. Remove wings with tongs and drain on paper towels. After draining, transfer wings to large bowl.
In small saucepan over medium heat, melt butter. Mix in hot pepper sauce and vinegar. Pour mixture over wings and toss to coat well. Arrange wings on serving platter, garnish with watercress and serve with Creamy Gorgonzola Dressing.
Creamy Gorgonzola Dressing:
In medium bowl, combine all ingredients until well-blended. Serve with wings.
http://www.bigoven.com/158671_Chicken-Wi...
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2 boneless, skinless chicken breast halves
2 tablespoons olive oil
1 ? tablespoons butter
? cup finely chopped green onions
1 garlic clove, minced
2 tablespoons flour
1/8 teaspoon pepper
? cup chicken broth
? cup + 2 tablespoons heavy cream (that is half of ? cup)
2 teaspoons dry white wine (I use cooking wine)
1 teaspoon Worcestershire sauce
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.