Recipe Background
Gorgonzola Chicken marries chicken, the superstar savory sensation of dinnertime, and gorgonzola, a distinctly funky, boldly flavorful cheese, in one dish, and it's a romance for the ages! The golden chicken is braised in a creamy, cheesy sauce with notes of even more chicken and garlic accenting the distinct gorgonzola flavor. Throw in some caramelized mushrooms and crispy, fragrant sage leaves and you have an elegant meal that will enchant everyone who tries it. Make sure you have some bread on hand to mop up the sauce because Gorgonzola Chicken will have you licking the plate clean without it.
Gorgonzola Chicken marries chicken, the superstar savory sensation of dinnertime, and gorgonzola, a distinctly funky, boldly flavorful cheese, in one dish, and it's a romance for the ages! The golden chicken is braised in a creamy, cheesy sauce with notes of even more chicken and garlic accenting the distinct gorgonzola flavor. Throw in some caramelized mushrooms and crispy, fragrant sage leaves and you have an elegant meal that will enchant everyone who tries it. Make sure you have some bread on hand to mop up the sauce because Gorgonzola Chicken will have you licking the plate clean without it.
Ingredients
For the chicken:
- 1 1/4 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 tablespoons flour
- 1 1/2 pounds chicken breasts pounded to a similar thickness (3/4-1-inch)
- 2-3 tablespoons olive oil or butter divided, plus more as needed
- 10 whole sage leaves
- 1 shallot sliced
- 8 ounces mushrooms sliced
- 1 tablespoon sage chopped
For the creamy gorgonzola sauce:
- 1 shallot finely minced
- 4 cloves garlic roughly chopped
- 1/3 cup sherry wine white wine, or vermouth
- 1 cup chicken stock or chicken broth
- 5 ounces gorgonzola cheese crumbled or sliced
- 1/4-1/2 cup cream or half-and-half
- salt to taste
- pepper to taste
Directions
- Preheat the oven to 375 degrees F.
- In a small bowl, mix 1 1/4 teaspoons of the salt, 1 teaspoon of the pepper, and the flour.
- Coat all sides of the chicken with the flour mixture. Make sure to use all of the flour mixture.
- Heat 1-2 tablespoons of the olive oil in a large oven-safe skillet over medium heat.
- Drop the whole sage leaves into the hot oil and fry for about 1 minute, turning the leaves over after 30 seconds.
- Transfer the fried leaves to a paper towel.
- Add 1 of the shallots and the mushrooms to the hot oil and sauté until they release their liquid, about 5 minutes.
- Add the chopped sage to the mushrooms and shallots and cook until the shallots and mushrooms are lightly caramelized, about 2-3 minutes.
- Transfer the mushrooms and shallots to a plate.
- Add the remaining olive oil to the same pan and heat.
- Sear the chicken in the hot oil on both sides until beautifully golden, about 3-4 minutes per side.
- Transfer the chicken to the plate with the mushrooms.
- In the same pan over medium heat, add a little more of the olive oil.
- Add the remaining shallot and the garlic and sauté until fragrant, about 2 minutes.
- Deglaze the pan with the wine.
- Cook until the wine reduces by half, using a wooden spoon to scrape up any browned bits at the bottom of the pan.
- Once the wine has reduced, add the chicken stock and bring the mixture to a simmer.
- Add the gorgonzola cheese, letting it melt into the sauce and whisking it until smooth.
- Add the cream to taste and season with the salt and the pepper.
- Nestle the seared chicken into the sauce, surrounding it and topping it with the mushrooms and spooning a little sauce over it.
- Place the skillet in the oven uncovered until the chicken is cooked through to 165 degrees F and the sauce thickens, about 15 minutes.
- Garnish with the crispy sage leaves and serve.
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