If you are looking to glam up your chicken then this is the recipe for you! The combination of the prosciutto, cheese and mushrooms is wonderful! This really turns an ordinary chicken breast into something special. It is an easy recipe to make. This can be made in about 45 min. to an hour. It is well worth the time.
GORGONZOLA CHICKEN- Source
4 boneless, skinless chicken breasts
One 8-ounce package
1/2 C white wine
2 T butter
5 ounces Gorgonzola
2 T sour cream
2 cloves garlic, minced
Italian parsley, chopped
1 C heavy cream
1 teaspoon lemon juice
Preheat the oven to 350 degrees. Season the chicken on both sides
with black pepper and garlic powder. Lay them on a sheet pan and cook for about
16 minutes. Turn the chicken over and lay the Proscuitto slices on top, tucking
them under if necessary. Return to the oven and cook an additional 12-14
minutes or until the chicken is done and the Proscuitto is slightly
Meanwhile, drizzle some olive oil into a skillet and melt in the
butter. Cook the shallot and mushrooms until tender. Deglaze the pan with the
wine and reduce the liquid. Add in the garlic, cream, lemon juice, sour cream,
and Gorgonzola. Turn the heat down to low and cook and stir until the cheese is
melted and the sauce has thickened. Serve the sauce over the chicken and garnish
with the Italian parsley.
The first thing to do is cut up your shallot. I just sliced mine and left them in rings.
Next, sauté your mushrooms (I used baby bella mushrooms), and shallots in a combination of butter and olive oil. The mushrooms should be tender. I like mine very soft and not too chewy so mine took about 30 minutes to cook.
This is what they should look like when they are done.
Once my mushrooms and shallots were on I started my chicken. Liberally sprinkle garlic powder and black pepper on both sides of your chicken breast. I let my sit for about 15 minutes before I put mine in the oven.
Cook in a 350 degree oven for about 15 minutes and then turn over and lay the prosciutto slices over the breasts and place back in the oven for about 12-15 minutes more or until done. You want the prosciutto to be a little bit crispy as well.
This is what it should look like when it is done. Yum! Yum! and this is before you put the sauce on top…..
While your chicken is back in the oven go ahead and mince your garlic.
Deglaze your pan with the white wine. Cook until you reduce the liquid.
Next add in your garlic, lemon juice, cream, sour cream and gorgonzola ( I used blue cheese instead). Turn down and stir until the cheese has melted and the sauce has thickened. All I can say is Oh, My!!!!!! ♥
Pour your sauce over the chicken, sprinkle a little parsley over the top and Bon Appetit! I promise you will not be disappointed!