Sunday, June 30, 2013
I've Got the Blues
I have recently become a huge fan of Gorgonzola cheese. The restaurant I work at put a new salad on the menu which includes Gorgonzola cheese, and it is divine. It is an Italian blue cheese named after the town in Italy. It is a quite salty and pungent blue cheese, but it is rich and tangy and delectable. I wanted to make a sauce with it and pair it with chicken and Proscuitto ham and mushrooms. And it was good.
Now, I'll give you a warning about this recipe. Proscuitto ham is salty and so is Gorgonzola. I wouldn't salt the chicken or the sauce until you taste it. There is plenty of salt in the ham and the cheese to season the whole dish.
Now, I know a lot of people aren't fans of blue cheese. I guess you could substitute another creamy-type cheese, such as brie or camembert or even Boursin. But, if you are a fan, Gorgonzola is perfect for a beautiful, creamy sauce.
Do you ever get the "blues"?
4 boneless, skinless chicken breasts
6 ounces sliced Proscuitto
One 8-ounce package mushrooms, sliced
1/2 C white wine
2 T butter
5 ounces Gorgonzola crumbles
2 T sour cream
2 cloves garlic, minced
1 T Italian parlsey, chopped
1 C heavy cream
1 teaspoon lemon juice
Preheat the oven to 350 degrees. Season the chicken on both sides with black pepper and garlic powder. Lay them on a sheet pan and cook for about 16 minutes. Turn the chicken over and lay the Proscuitto slices on top, tucking them under if necessary. Return to the oven and cook an additional 12-14 minutes or until the chicken is done and the Proscuitto is slightly crispy.
Meanwhile, drizzle some olive oil into a skillet and melt in the butter. Cook the shallot and mushrooms until tender. Deglaze the pan with the wine and reduce the liquid. Add in the garlic, cream, lemon juice, sour cream, and Gorgonzola. Turn the heat down to low and cook and stir until the cheese is melted and the sauce is thickened. Serve the sauce over the chicken and garnish with the Italian parsley.