Tuscan Grilled Chicken With Warm Gorgonzola Sauce

This was a winner in the Paula Deen recipe round up in the Nov/Dec.2009 Cooking with Paula Deen contest. It was submitted by Radelle Knappenberger and cooked and judged by Paula Deen. This recipe features a creamy sauce over chicken and we used the extra sauce on a side of pasta as well. Warning capers are not for everyone. This sauce needs to really thicken and takes time so don't make it when you are in a rush. Weekend recipe for sure. Make the sauce first and when it is almost ready do the grilling. I know it is written the opposite here but it works better that way. If after these caveats you want to make it, do so. It is yummy. It is served over whole breasts but slicing the breasts and drizzling sauce disperses the sauce even more. It is up to you. Enjoy! ChefDLH

• Ready In: 50 mins
• Serves: 8

Ingredients

• 8  boneless skinless chicken breasts
• 1 (16 ounce) box Swanson chicken broth
• 3⁄4 cup heavy whipping cream
• 1⁄3 cup  crumbled gorgonzola
• 2  garlic cloves, minced
• 1  teaspoon ground black pepper
• 1⁄4 cup sun-dried tomato packed in oil, drained
• 1⁄4 cup capers, drained

Directions

1. Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
2. Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
3. In a medium saucepan, add chicken broth, and cook over high heat until reduced by half. Stir in cream; reduce heat to medium, and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes.
4. Serve chicken with desired amount of Gorgonzola sauce and capers.
5. Makes 8 servings.