Gorgonzola Chicken

I’m a Wife, Mama to five, Gramma to six, and an English teacher in the Pacific Northwest. Putting together tasty meals is my go-to self-care strategy.

subheading: For the chicken:

1 ¼ teaspoons salt

1 teaspoon pepper

1 ½ tablespoons flour

1 ½ pounds chicken breasts, pounded to a similar thickness (¾ to 1-inch)

2 to 3 tablespoons olive oil or butter, divided, plus more as needed

10 whole sage leaves

1 shallot, sliced

8 ounces mushrooms, sliced

1 tablespoon sage, chopped

subheading: For the creamy gorgonzola sauce:

1 shallot, finely minced

4 cloves garlic, roughly chopped

⅓ cup sherry wine, white wine, or vermouth

1 cup chicken stock or chicken broth

5 ounces gorgonzola cheese, crumbled or sliced

¼ to ½ cup cream or half-and-half

salt, to taste

pepper, to taste

Directions at cookingprofessionally.com

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