Biltmore Estate Chicken

This is perfect for Gorgonzola lovers.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
• 6  tablespoons fresh lemon juice
• 1⁄4 cup olive oil
• 2  teaspoons  minced garlic
•  salt and pepper (to season)
• 1⁄4 cup  chopped onion
• 1 1⁄2 cups heavy cream
• 4  fresh sage leaves (optional, I don't use them)
• 1⁄4 cup  chopped fresh parsley
• 12  ounces rigatoni pasta
• 1⁄3 cup flour
• 1⁄4 cup dry white wine or 1⁄4 cup  apple juice
• 1  cup  crumbled gorgonzola
• 1⁄2 cup  fresh grated parmesan cheese
• 2  tablespoons  minced parsley (to garnish)

Directions

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.