How to make it

  • Boil chicken stock in medium saucepan until reduced by half (about 10 minutes). Remove from heat.
  • Season chicken breasts with salt and pepper. Dredge in flour to coat; shake off excess.
  • Heat 1 tbsp oil in heavy skillet over high heat. Working in batches if necessary, adding more oil to pan and saute chicken breasts until just cooked through. Do not overcook. Transfer to a platter and tent with foil to keep warm.
  • Add reduced stock , cream, 1/2 cup chopped tomatoes, 4 tbsp. basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
  • Pour sauce over chicken. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tbsp. basil and 1/3 cup Gorgonzola.

Reviews & Comments 5

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    " It was excellent "
    sparow64 ate it and said...
    OHHHH YEAH BABY!!
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    " It was excellent "
    dlpblue ate it and said...
    Made these last night--perfect!
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  • conner909 6 years ago
    This looks really good...I've bookmarked it! Thanks.
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  • ivy 6 years ago
    This sounds yummy.
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    " It was excellent "
    kochhexe ate it and said...
    ohhh, haaaallloo, this is really something wonderful. chicken and gorgonzola! two of my favourites! thank you so much for posting this, will try it soon.Renate
    Was this review helpful? Yes Flag

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