Chicken Scaloppine With Gorgonzola Sauce

"This is the kind of dish you don’t want to eat too often…. unless you weigh 3 lbs."
 
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Ready In:
25mins
Ingredients:
9
Serves:
3-4
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ingredients

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directions

  • Sprinkle pounded chicken with salt and pepper.
  • Dredge chicken in flour to coat and shake off excess.
  • heat a large skillet over medium heat and add 1 tablespoon of the olive oil.
  • Add the chicken, working in batches so not to overcrowd the pan, and sauté until cooked thorough - about 2-3 minutes per side.
  • Transfer chicken to a platter and tent with a folk to keep warm.
  • Repeat with remaining chicken, adding more oil if necessary.
  • Deglaze pan with chicken stock and reduce by half.
  • Add the heavy cream, half of the basil and the tomato paste to skillet.
  • Simmer until sauce consistency is reached, whisking frequently about five minutes.
  • Add half of the cheese and stir until melted.
  • Add half the tomatoes.
  • Place chicken on a platter.
  • Pour sauce over the chicken.
  • Sprinkle with the remaining chopped tomatoes, basil and gorgonzola.

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