Preparation
Preheat oven to 375 F
Slice each chicken white meat lengthwise with the middle, creating two thin chicken breasts in the original breast.
Within an ovenproof saucepan, heat essential olive oil over medium heat. Sear the chicken, cooking three minutes on every side.
Add some wine and switch heat to low, simmering for six to eight minutes until wine has reduced by half. Add blue cheese, cream and parsley.
Simmer another minute then place the pan within the oven for around ten minutes, before the cream reduces right into a thick sauce.
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Kinds of Gorgonzola
Gorgonzola is available in two styles, Dolce (sweet) and Piccante (Aged).
Gorgonzola Dolce is extremely creamy with less blue streaks. When compared with other kinds of blue cheese, it features a sweeter, milder flavor.
Gorgonzola Piccante (once known as Naturale or Stagionato ) includes a firmer, denser texture, but one that's still very creamy. Gorgonzola Piccante includes a more pronounced flavor, frequently referred to as spicy and sharp. It is normally aged between six to twelve several weeks.
How's Gorgonzola Made?
An Italian Man , town known as Gorgonzola was supposedly a resting spot for tired herdsman as well as their cattle who have been trekking back and forth from high mountain pastures. Local maqui berry farmers used the milk in the cattle to create cheese.
Initially, the blueing in Gorgonzola made an appearance naturally from ambient strains of Penicillium mold within the caves in which the cheese was aged. Wheels of Gorgonzola are actually switched blue with commercially manufactured mold known as Penicillium gorgonzola.
Which kind of White-colored Wine Must I Prepare With?
Never prepare with wine that you simply wouldn't sip from the glass.
Whether it doesn't taste good inside a glass, it's definitely not likely to do your recipe any favors. However, this doesn't mean you haven to invest lots of money. There are lots of decent, affordable wines, especially whites.
For cream sauces, Chardonnay could be a sensible choice. Chardonnay is frequently referred to as getting a wealthy, creamy texture that enhances creamy sauces.
While in doubt, a pleasant Sauvignon Blanc is definitely great for cooking. Or, because this recipe uses Italian Gorgonzola, you can always choose an Italian white-colored (Chardonnay, Pinot Grigio). Request suggestions at the local wine shop. They're sure to possess a couple of favorite, affordable whites to recommend.