CHICKEN MARSALA WITH GORGONZOLA
Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party. We live near the Faribault, MN, caves that are used to age the lovely AmaBlu Gorgonzola cheese, so this is a favorite for us. -Jill Anderson, Sleepy Eye, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 514 calories, Fat 33g fat (15g saturated fat), Cholesterol 161mg cholesterol, Sodium 514mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 40g protein.
PENNE GORGONZOLA WITH CHICKEN
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like. -George Schroeder, Port Murray, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 489 calories, Fat 23g fat (14g saturated fat), Cholesterol 97mg cholesterol, Sodium 453mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.
GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
- Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
- Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
CHICKEN GORGONZOLA
Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve 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!
Provided by Spirited Sarah
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 17
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.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 8.4 g, Cholesterol 81.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 30.5 g, SaturatedFat 6.2 g, Sodium 342.2 mg, Sugar 4.1 g
CREAMY CHICKEN GORGONZOLA PASTA SAUCE
Number Of Ingredients 11
Steps:
- Heat butter and olive oil in large skillet over medium high heat.
- Add chicken and cook 3 minutes then squeeze the lemon juice over chicken
- Continue cooking until chicken is done (approx. 6 minutes total, but this will depend on how you cubed the chicken).
- Remove chicken from skillet and set aside.
- Lower heat to medium.
- Add heavy cream, gorgonzola, parmesan and black pepper.
- Continue cooking until mixture starts to thicken.
- Add cooked chicken to sauce and simmer until everything is heated thoroughly.
- Add spinach, cook until just starting to wilt and serve immediately over pasta of your choice.
- Garnish with chopped walnuts.
BLUE CHEESE CHICKEN RECIPE
Steps:
- Preheat oven to 375 F.
- Slice each chicken breast lengthwise through the middle, creating 2 thin chicken breasts from the original breast.
- In an ovenproof saucepan, heat olive oil over medium heat. Sear the chicken, cooking 3 minutes on each side.
- Add the wine and turn the heat to low, simmering for 6 to 8 minutes until wine has reduced by half. Add blue cheese, cream, and parsley.
- Simmer another minute then put the pan in the oven for about 10 minutes, until the cream reduces into a thick sauce.
Nutrition Facts : Calories 377 kcal, Carbohydrate 2 g, Cholesterol 118 mg, Fiber 0 g, Protein 25 g, SaturatedFat 16 g, Sodium 317 mg, Sugar 2 g, Fat 28 g, ServingSize 4 servings, UnsaturatedFat 0 g
PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE
Make and share this Penne With Chicken and Broccoli in Gorgonzola Cream Sauce recipe from Food.com.
Provided by JessHinkson
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to instructions until al dente.
- While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
- Plunge broccoli in ice water to shock and retain slight bite. Set aside.
- Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
- Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
- Add the broccoli, drained pasta, and Gorgonzola.
- Taste and adjust seasonings.
- Serve with freshly grated Parmesan.
- Enjoy with a nice glass of white wine by the fire!
Nutrition Facts : Calories 830, Fat 46.1, SaturatedFat 27.8, Cholesterol 206.1, Sodium 1102.1, Carbohydrate 59.3, Fiber 7.4, Sugar 0.5, Protein 42.9
HAZELNUT CRUSTED CHICKEN WITH GORGONZOLA SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 11
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 PENNE PASTA WITH GORGONZOLA
Make this flavorful Chicken and Penne Pasta with Gorgonzola for mealtime! This chicken and penne pasta boasts flavors and colors you won't want to miss.
Provided by My Food and Family
Categories Pasta
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.
- Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
TARRAGON CHICKEN WITH GORGONZOLA SAUCE
Make and share this Tarragon Chicken With Gorgonzola Sauce recipe from Food.com.
Provided by Oolala
Categories Poultry
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound chicken breasts to 1/2 inch thickness.
- Sprinkle with salt and pepper.
- Heat butter in a large skillet over medium-high heat.
- Cook chicken in butter until cooked through which should be about 5 minutes per side.
- Remove chicken from skillet and reduce heat to medium.
- Add remaining ingredients to skillet and whisk until thickened and well blended.
- Return chicken to skillet and spoon sauce over chicken. Heat through and serve.
Nutrition Facts : Calories 211, Fat 15.3, SaturatedFat 9.4, Cholesterol 78.3, Sodium 580.4, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 16.8
FETTUCCINE WITH CHICKEN AND MUSHROOMS IN GORGONZOLA CREAM SAUCE
Make and share this Fettuccine With Chicken and Mushrooms in Gorgonzola Cream Sauce recipe from Food.com.
Provided by conniecooks
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 647.3, Fat 30.4, SaturatedFat 14.1, Cholesterol 156.2, Sodium 1060.1, Carbohydrate 57.7, Fiber 2.9, Sugar 2.5, Protein 30.9
ORANGE GORGONZOLA CHICKEN
An orange marmalade sauce and crumbled Gorgonzola cheese top sauteed chicken breasts in this easy but elegant meal.
Provided by Danelle
Categories Main Dishes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. In a shallow bowl, whisk egg and a pinch of salt. Place breadcrumbs in another shallow bowl.
- Season chicken breasts with salt and pepper. Dip chicken in egg, then in breadcrumbs, packing them on to coat.
- In a large skillet, heat oil over medium heat. Add chicken and cook for about 3 minutes per side, until well browned. Transfer chicken to a lightly greased 9x13 inch baking pan.
- Warm the marmalade in the microwave for about 20 seconds, then pour over the chicken. Cover and bake for about 20 minutes, or until chicken is cooked through.
- Uncover and sprinkle with Gorgonzola. Return to oven for another 3-5 minutes, or until cheese is slightly melted.
Nutrition Facts : Calories 399 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 139 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 42 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 450 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
TUSCAN GRILLED CHICKEN WITH WARM GORGONZOLA SAUCE
This was a winner in the Paula Deen recipe round up in the Nov/Dec.2009 Cooking with Paula Deen contest. It was submitted by Radelle Knappenberger and cooked and judged by Paula Deen. This recipe features a creamy sauce over chicken and we used the extra sauce on a side of pasta as well. Warning capers are not for everyone. This sauce needs to really thicken and takes time so don't make it when you are in a rush. Weekend recipe for sure. Make the sauce first and when it is almost ready do the grilling. I know it is written the opposite here but it works better that way. If after these caveats you want to make it, do so. It is yummy. It is served over whole breasts but slicing the breasts and drizzling sauce disperses the sauce even more. It is up to you. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
- Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
- In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
- Serve chicken with desired amount of Gorgonzola sauce and capers.
- Makes 8 servings.
Nutrition Facts : Calories 254.3, Fat 12.5, SaturatedFat 6.8, Cholesterol 103.8, Sodium 655.6, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 31.8
BLACKENED CHICKEN PENNE PASTA WITH GORGONZOLA CREAM SAUCE
Steps:
- Sauté bell peppers, onions, and garlic in hot oil.
- Add chicken, Cajun spice, heavy cream, and pasta.
- Reduce cream by half. Add gorgonzola. Season with salt and pepper.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GORGONZOLA CREAM SAUCE
A warm Gorgonzola cream sauce is the perfect complement to a juicy steak. It can also be used as a flavourful accompaniment to grilled chicken, as a topping for brussels sprouts, as a sauce for garlic bread or as a dip for veggies. GF
Provided by Ari Laing
Categories Sauce
Time 25m
Number Of Ingredients 8
Steps:
- Reduce the heavy cream. Place heavy cream and 3 smashed garlic cloves in a medium saucepan. Bring to a boil, then reduce and simmer until thickened, about 10-15 minutes. Cream will eventually bubble up, so make sure your pan is not too small. Use a slotted spoon to remove garlic, then discard.
- Stir in remaining ingredients. Add ¾ cup gorgonzola, ¼ cup grated Parmigiano Reggiano, 2 Tbsp chopped parsley, 1 ½ tsp Dijon, ½ tsp Kosher salt, and ¼ tsp black pepper, then stir until cheese has melted and the sauce is creamy and smooth.
Nutrition Facts : Calories 360 kcal, Carbohydrate 3 g, Protein 5 g, Fat 37 g, SaturatedFat 23 g, Cholesterol 132 mg, Sodium 389 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
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- 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 saucepan to saute the mushrooms.
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