Chicken And Mushroom Gorgonzola Food

MUSHROOM-GORGONZOLA CREAM SAUCE

Steps:

• Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

GORGONZOLA AND PORCINI MUSHROOM RISOTTO

Steps:

• In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
• Reheat the stock to a simmer and keep warm over low heat.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

CHICKEN WITH GORGONZOLA AND GRILLED MUSHROOMS

Steps:

• First, slice an onion and add them in a clean pan.
• Now cut the chicken breasts cubes and then add to the same pan with onions slices.
• Next season the chicken breast cubes with salt and pepper, then add the cubes to the pan.
• In a bowl or a pot, put the sour cream and the diced garlic, then stir well.
• Next, crush the gorgonzola cheese in pieces and add it to the bowl. Stir well!
• Now take the cooking pan with the chicken breast and the onion slices and add a few drops of olive oil.
• When the chicken breast turn golden brown add some water.
• Then add the blue cheese & sour cream mix and begin to stir.
• Next, cut a few bread slices and grill them.
• Now grill some mushrooms with cherry tomatoes.
• And you're done! Bon appetite!

CHICKEN MARSALA WITH GORGONZOLA

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm., In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute., Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened. , Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.

CHICKEN GORGONZOLA

Steps:

• Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.
• 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.
• 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 half 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.
• Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 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.
• Serve each chicken breast on a plate topped with sauce.

PENNE GORGONZOLA WITH CHICKEN

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted., Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE

Steps:

• Preheat oven to 325 degrees F.
• Mix flour, poultry seasoning and garlic powder in a dish. Beat egg whites in a shallow plate or bowl. Place hazelnuts on a piece of waxed paper or plastic wrap on a cutting board or work surface.
• Preheat a nonstick skillet with oven safe handle over medium high heat. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Wash hands. Add extra-virgin olive oil to the pan and add chicken. Brown the nuts and chicken 2 minutes on each side then transfer to the oven and finish cooking the chicken through, about 8 minutes.
• In a small pot, warm milk over medium heat. Add cheese and melt it into the milk. Stir in 2 tablespoons of chopped sage and simmer 5 minutes.
• To serve, place chicken on plates and pour a couple of spoons of the Gorgonzola sauce over the center of each piece. Garnish with chopped sage.

CHICKEN AND MUSHROOM GORGONZOLA

Steps:

• cut up chicken into 2 inch pieces dredge in flour. heat oil in pan sautee'chicken and mushrooms. add garlic and broccoli florets cook 3-4 min add 1/2 and 1/2. bring to full rolling boil add gorgonzola and 1/2 of parmesan stirring constantly remove from heat, serve over pasta of your choice sprinkle with remaining parmesan

FETTUCCINE WITH CHICKEN AND MUSHROOMS IN GORGONZOLA CREAM SAUCE

Steps:

• In a large pot, cook fettuccine in 4 cups boiling water for about 8 minutes stirring occasionally.
• Meanwhile, in a large saute pan heat the oil and brown chicken for 4 - 5 minutes.
• Remove from heat and set aside.
• Add mushrooms and shallots to pan.
• Cook about 6 - 7 minutes over medium heat stirring frequently till mushrooms are a bit golden.
• Add wine, thyme, basil, Worcestershire sauce, salt and pepper.
• Cook until reduced by half.
• Return chicken to pan.
• Add cream and gently stir in cheese.
• Stir gently till smooth and creamy and chicken is hot.
• Pour sauce over cooked fettuccine and serve immediately.

MEAN CHEF'S CHICKEN WITH MARSALA, MUSHROOMS AND GORGONZOLA

Steps:

• slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
• In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
• Return pan to medium high heat and add remaining 1 TBL oil.
• Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
• Reduce heat to medium, add garlic and cook stirring for 30 seconds.
• Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
• Stir in cream and simmer until thickened slightly- 2-3 minutes.
• Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
• Taste sauce and adjust seasoning.
• Add chicken along with any accumulated juices and turn to coat with sauce.
• Serve immediately, sprinkled with remaining cheese and parsley.

JOHNNY CARINO'S GORGONZOLA CHICKEN

Steps:

• Pound chicken breasts until they are 1/2 inch thick season with salt and pepper. Sear chicken in a hot skillet with two tablespoons of oil over medium high heat. Cook on each side for about 4 to 5 minutes or until completely cooked. Remove chicken breasts from heat, and let rest for several minutes before slicing. You may need to add an additional tablespoon of butter or two to the sauce pan to saute the mushrooms. Saute the mushrooms on medium high heat until they are browned. While mushrooms are browning sprinkle with about 1/2 teaspoon of salt.
• Cook pasta according to instructions on the package. Johnny Carino's typically uses penne pasta, but I like to use a fettuccine pasta because I think it holds the sauce better. Prepare sauce by combining half and half and Gorgonzola in a saucepan heating through. The sauce should thicken slightly. Slice chicken into 1/4 inch slices. Add sauteed mushrooms to the sauce, and stir to combine well. Plate pasta by adding 1/4 of the pasta, 1/4 of the chicken slices. Drizzle with sauce, and top with chopped tomatoes and shredded Parmesan.
• If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won't soak into the pasta.

CHICKEN WITH ROASTED VEGETABLES AND GORGONZOLA

Steps:

• Preheat oven to 350 degrees.
• Mince garlic, rosemary and thyme, reserve.
• Cube potatoes; slice shallots and bell peppers. Combine on large cookie sheet with kosher salt, black pepper, butter and olive oil. Mix with hands to distribute herbs and oil/butter evenly.
• When done, place in oven, roasting anywhere from 45 minutes to 1 hour, depending on how you prefer the tenderness of your vegetables.
• Approximately 20 minutes before vegetables are finished roasting, heat 1/8 cup olive oil in frying pan. When hot, put in chicken breasts (I keep the breasts whole and then cube when still hot, but you can cube ahead of time and then saute in oil, if you prefer), cooking approximately 4 - 8 minutes per side, depending on thickness of breast. (Make sure not to overcook, which will make the chicken dry.) Remove chicken from oil a few moments before fully done, as it will finish cooking with the roasted vegetables.
• Add chicken to roasted vegetable mixture, mixing well. You should have about ten minutes left of roasting time. You may like to add a bit more olive oil to the entire mixture at this point if you think it is needed (for example, if the vegetables look dry).
• Finish roasting until vegetables are at desired tenderness, then remove from oven.
• Garnish with Gorgonzola cheese (or bleu cheese, or your favorite cheese) and serve.
• Note: Finesse is needed with the chicken. If it cooks too long with the roasted vegetables it may dry; if it cooks too little in the oil before being added to vegetables, it may not cook all the way. Watch carefully.

GORGONZOLA CHICKEN THIGHS

Steps:

• Preparation:.
• Preheat the oven to 400°F.
• In a small bowl, mash and mix the cheese, 2 tablespoons bread crumbs and pepper with a fork. Lay the thighs, smooth side down, on a work surface. Crumble on the cheese mixture, then press to flatten. Roll up the chicken thighs and secure with a sturdy pointed toothpick.
• Spray all sides of the chicken bundles with olive oil from a mister or coat with a pastry brush dipped in oil. Spread 2 tablespoons bread crumbs and the salt on a sheet of waxed paper.
• Dip the thighs into the crumbs to lightly coat all sides. Shake off excess. Set on a large baking sheet. Mist all sides with oil.
• Bake for 18 to 20 minutes, or until golden.

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
• Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
• Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.