Chicken with mushrooms and gorgonzola sauce

Ok so yeah, I know that I failed with this photograph. You might be asking, what was she thinking taking a photograph of the chicken in white sauce over white rice? You can’t tell where one ends and the other begins. Well I was thinking about how hungry I was and how I wanted to eat the food while it was hot instead of taking time to figure out how to take a more aesthetically pleasing photo. Deal with it cuz the meal is really worth it. A picture says a million words. Maybe but it doesn’t tell you much about the taste. That’s what I am here for. Tender chicken breasts, creamy gorgonzola sauce with mushrooms…mmmm

Ingredients: 6 thinly sliced chicken breasts, 8 oz mushrooms,1 cup light cream, 1/2 cup milk, 3 oz crumbled gorgonzola, bunch of fresh dill, 1/2 tablespoon of butter, 2 tablespoons of olive oil, salt and pepper

Begin by soaking the chicken breasts in milk for about 30 minutes. This makes the chicken more tender and prevents it from becoming too dry.

While the chicken is soaking roughly chop up the mushrooms. In a skillet on medium heat, add 1 tablespoons of olive oil and mushrooms.

In a separate pot, on medium heat, allow the cream to come to a boil. Add the crumbled gorgonzola and stir with a wooden spoon until the gorgonzola melts in. Next add the cooked mushrooms.

Next chop the fresh dill and add to the sauce.

Stir everything together and leave the sauce on the stove for another minute.

In a skillet, on medium heat, melt the butter in 1 tablespoon of olive oil. Drop the chicken breasts and cook for 5 minutes on each side or until the chicken browns.

Once the chicken is cooked, top with some sauce and voila. Enjoy!

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Filed under Chicken, Main Course

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