Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

This is perfect for Gorgonzola lovers.

Ingredients Nutrition


  1. Pound the chicken out till evenly flattened.
  2. Marinate the chicken in the lemon juice, 1 T olive oil, 1 t garlic, and salt and pepper for no more than 2 hours in a glass or ceramic dish.
  3. To make the sauce.
  4. Sauté the onions and remaining garlic(I use more)in 1T oil till tender.
  5. Add the cream and bring to a boil, add the sage and parsley and remove from heat.
  6. Boil the pasta in salted water till done and set aside to completely drain.
  7. Remove the chicken from the marinade and shake off the excess oil.
  8. Dip in the flour that has been seasoned with salt and pepper, coating both sides.
  9. Fry in the remaining olive oil; browning both sides and cooking approx 5 minutes per side or till juices run clear and it is cooked through.
  10. Remove the chicken to a plate and in the hot pan add the apple juice or wine and cook till approx 2 T of liquid remain.
  11. Add the cream mixture and bring to a boil.
  12. Then add the cheeses and bring to a simmer seasoning with salt and pepper to taste.
  13. Mix half of the sauce in a large bowl with the drained noodles.
  14. Place the noodles evenly on 4 plates top each with a chicken breast and drizzle the remaining sauce evenly over the 4 chicken breasts.
  15. Garnish with parsley.


Most Helpful

The chicken was the star of this dish. It tasted wonderful with just a bit of sauce on it. I substituted shallots for regular onion and it lended a great taste to the sauce. However, if I made this again I would cut down on the amount of gorgonzola. It was so overpowering, I couldn't finish my plate.

stonecoldcrazy May 15, 2009

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