Chicken Breasts with Gorgonzola and Walnuts

Gorgonzola is a super cheese for flavour when it becomes a sauce. So it adds something special to this dish of chicken breasts with Gorgonzola and walnuts (Petti di Pollo con Gorgonzola). The walnuts add extra earthiness. The recipe is very similar to Pollo Gorgonzola but this one is done with cutlets or flattened chicken breasts and no baking.

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Equipment:

• • frying pans or skillet
  • knives
  • meat mallet
  • plastic wrap
  • saucepans
  • shallow dishes
  • small bowls
  • wooden spoons/ spatulas

Ingredients:

• 1½ lbs chicken cutlets – skinned and thinly sliced
• 1/2 cup flour – all-purpose flour is ideal
• 2 – 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 1/4 cup finely chopped whiten onion or shallots which are better
• 4 oz. gorgonzola or dolcelatte – no rind
• 1½ – 2 tablespoons walnuts, roughly chopped and toasted.

Preparation:

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound to ¼-inch thickness using a meat mallet or small heavy skillet.
2. Sprinkle chicken breasts evenly and on both sides with salt and freshly ground black pepper.
3. Place flour in a shallow dish. Dredge the chicken in the flour. Shake off the excess.
4. Melt the butter with oil in a large non-stick skillet or frying pan over a medium-high heat.
5. Place each dredged chicken into the pan and cook for at least 3 – 4 minutes on each side or until done. It should look slightly browned.
6. Remove chicken from pan and keep warm in a warm side dish.
7. Add the onion/shallots and fry/sauté for about 2 minutes max. until the onion has turned slightly golden.
8. Stir in the wine, garlic and stock/broth to the pan. Just scrape the pan with a wooden spoon as you cook to loosen browned bits. You can add a little more wine as well to deglaze the pan. Needs about 2 minutes.
9. Add the chicken pieces and turn them to coat and cover with the sauce
10. Add the crumbled cheese and place on the top of the chicken cutelts to melt for about a minute or two.
11. Sprinkle with walnuts and serve promptly.