Chicken breast with cheese sauce ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Boneless chicken breasts |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Flour |
| 1 | Egg, lightly beaten | |
| ½ | cup | Chopped blanched almonds |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Dry white wine |
| 1¼ | cup | Light cream |
| ½ | cup | Gorgonzola cheese |
| ⅛ | teaspoon | Grated nutmeg |
| Pinch sugar | ||
Directions
Rub chicken breasts on both sides with salt and pepper. Coat breasts first in flour, then in egg, and finally in chopped almonds. Press coating firmly onto chicken. Melt butter in frying pan. Cook chicken over medium heat for 4 minutes on each side. Remove from pan and keep warm. Add wine and cream to same frying pan; bring to a boil, stirring constantly. Cut rind off cheese, mash with a fork and add to sauce, stir until cheese melts. Season with nutmeg, sugar and additional salt and pepper if desired. Arrange chicken on dish with cheese sauce and serve hot. 4 servings.
Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95
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