Mix together in a gallon-sized plastic bag the flour, Old Bay seasoning, cayenne and black pepper; add the chicken chunks and toss to coat.
Preheat the olive oil in a heavy skillet over medium-high heat. Add the chicken mixture and sauté, stirring frequently for 5 minutes, or until the chicken is no longer pink. Chicken will not be brown. Remove the chicken from the pan and set aside. Cover with aluminum foil to keep it warm.
To the hot skillet, add the chicken broth, white wine, smashed garlic cloves and chopped rosemary. Bring the mixture to a bubble and cook for 3 minutes, or until slightly thickened. Add the reserved chicken back to the sauce and reduce the heat to medium. Cook, stirring frequently, another 4-5 minutes, or until the sauce is thick and the chicken is cooked through.
Reduce the heat to low then add the gorgonzola, lemon juice and half-and-half.
Stir the mixture together until the cheese has melted and the sauce is a smooth consistency. If it is too thick, thin it out with some chicken broth. Remove smashed garlic (if you can find it).
To serve, spoon over wild/white rice mix or brown rice and sprinkle with a few sprigs fresh rosemary.