May 11, 2004

Chicken Gorgonzola

Chicken Gorgonzola
a Jennifer original

1 TBSP vegetable or olive oil
2 boneless chicken breasts
1 shallot, minced
garlic, minced (to taste)
dried basil (to taste)
rosemary (to taste)
1/2 cup chicken stock
1 cup crimini mushrooms, sliced
1/3 cup sour cream
4 oz. gorgonzola cheese, crumbled
2 TBSP dijon mustard

Heat oil in frying pan over medium heat. Add shallot and garlic. Cook 1 minute. Add basil and rosemary. Place chicken in pan. Cook covered 7 minutes. Turn chicken, and cook another 7 minutes, covered. Remove chicken and keep warm.

Add chicken stock to same pan along with mushrooms. Deglaze and reduce liquid to 1/4 cup. Add sour cream, gorgonzola, and mustard. Cook until thick and smooth.

Notes: This recipe was actually originally crafted by combining four or five others that I found in various sources some months ago. But I always felt it was missing something. I'd made a note last time I attempted it (which was simply ages ago) to try adding a little dijon or maybe some mushrooms. I did both last week and it came out the best it's ever been. I think I'll keep it.

Posted by Jennifer at May 11, 2004 9:16 AM

Since you know my feeling on mushrooms, and it seems like there are a lot in this recipe, how do you think it would be if they were left out? Or substituted with something else? Though I've no idea what.

Posted by: Julia at May 12, 2004 9:10 AM

I think you could probably just leave them out if you'd rather. I hadn't included them before and it was fine. I just think they added a roastier sensibility to the sauce that rather appealed to me. Out of curiousity, is it how they taste or a consistency issue that bugs you - I can't recall.

Oh -- and I don't know what you count as a lot. That was about 4-5 crimini mushrooms, which are not large. They'd be easy to pick around, I think.

Posted by: Jennifer at May 12, 2004 9:34 AM

A cup seems like a lot of mushrooms to me.

It's both, taste and consistency, that I don't like. I'm willing to try some mushrooms, but every time I do, I don't like them.

The only ones I will definitely eat are the kinds that come in good Chinese food. Straw mushrooms, I think?

Posted by: Julia at May 14, 2004 9:56 AM

Really good!!! Try a couple sun dried tomatoes when you make the sauce, its yummy.

Posted by: Edison at September 7, 2004 8:31 PM

excellent. tossed the chicken and sauce with angel hair pasta. served with a simple salad and fresh bread. great recipe

Posted by: Elliot at February 16, 2007 9:49 PM

Having this recipe again reminded me of just how good it was....though I think it might have been even better this time around. The flavors of the Gorgonzola and the mustard work well together, with the herbs adding notes that compliment the main flavors well, and the sauce is nice and creamy.

Posted by: Michael at September 29, 2008 9:15 PM
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