Chicken Breasts with Gorgonzola Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breasts
- salt and pepper
- 2 tablespoon butter
- 50 ml white wine
- 100 g Goronzola
- 2 tablespoon cognac
- 200 ml cream
Print Recipe
Pin Recipe Instructions
- Salt and pepper the breasts and fry on both sides in the hot butter. Take out and let it steep in the oven preheated to 80 degrees.
- Pour off the excess butter and deglaze the roasting with the white wine. Remove the pan from the heat and mash the gorgonzola cut into cubes with a fork. Add the cream and cognac and put the pan back on the stove. Bring the sauce to a syrupy boil while stirring constantly with the whisk. Possibly season with a little salt and pepper.
- Cut the chicken breasts in a fan shape, place on hot plates and cover with the sauce.
- With spinach or spinach gnocchi
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