Chicken Scaloppine With Gorgonzola Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 2 cups chicken stock
• 1 lb boneless skinless chicken breast, split and pounded thin
• 1 cup flour
• 3 tablespoons extra virgin olive oil
• 1 cup heavy cream
• 4 roma tomatoes, seeded and chopped
• 6 tablespoons fresh basil, chiffonade
• 1 tablespoon tomato paste
• 1 cup gorgonzola

Recipe

• 1 sprinkle pounded chicken with salt and pepper.
• 2 dredge chicken in flour to coat and shake off excess.
• 3 heat a large skillet over medium heat and add 1 tablespoon of the olive oil.
• 4 add the chicken, working in batches so not to overcrowd the pan, and sauté until cooked thorough - about 2-3 minutes per side.
• 5 transfer chicken to a platter and tent with a folk to keep warm.
• 6 repeat with remaining chicken, adding more oil if necessary.
• 7 deglaze pan with chicken stock and reduce by half.
• 8 add the heavy cream, half of the basil and the tomato paste to skillet.
• 9 simmer until sauce consistency is reached, whisking frequently about five minutes.
• 10 add half of the cheese and stir until melted.
• 11 add half the tomatoes.
• 12 place chicken on a platter.
• 13 pour sauce over the chicken.
• 14 sprinkle with the remaining chopped tomatoes, basil and gorgonzola.