Gorgonzola Chicken

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This is my re-creation.  We first tasted it in a restaurant near Lake Almanor.  My husband called the chef and was given a “rough” idea of how to make it.  I hope you will enjoy it as we do.

1 C Flour

2 T Tarragon

1t Pepper

1-2 t salt (to your taste)

4 Large Boneless, Skinless, Chicken Breasts

1/2-3/4 C Olive Oil

8 +/- oz. Gorgonzola

1 1/2 C White Wine

1 1/2 C Milk

In a large plastic bag or dish, mix together flour, tarragon, salt, & pepper.  Dredge chicken breast in flour mixture.  In a large skillet, heat oil.  Add chicken to skillet (reserve flour mixture for use later in recipe) and brown on both sides.  Add an additional 2-4 T of flour and cook as for a roux.  De-glaze pan with wine scraping the bottom of pan to loosen browned bits.  Add milk; crumble Gorgonzola on top of chicken.  Cover and simmer on low for 20-25 minutes.  Serve with wild rice (to soak up the extra sauce) and a veggie!  Makes 4 servings.

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