Ingredients
-
4
-
6
-
1/4
-
2
-
-
1/4
-
1 1/2
-
4
-
1/4
-
12
-
1/3
-
1/4
-
1
-
1/2
-
2
Directions
Chicken Breasts over Rigatoni With Gorgonzola Sauce, Nice enough to serve guests , Oh so good!! I love gorgonzola cheese so I knew I would love this The only change I made was to use b/s chicken thighs Wasn’t sure how DH would like it since gorgonzola is a strong flavor, but he really enjoyed it as well Going into my Best of cookbook Made for Everyday Holiday
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Steps
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1
Done
|
Chicken Marinade: Lightly Pound Each Chicken Breast Between 2 Pieces of Plastic Wrap. in a Non-Reactive Dish (glass or Porcelain), Combine the Lemon Juice, 1 Tablespoon of the Oil and 1 Teaspoon of the Garlic and Season With Salt and Pepper to Taste. Marinate, Covered and Refrigerated, For not More Than 2 Hours. |
|
2
Done
|
For the Sauce: in a 2-Quart Saucepan Over Medium Heat, Heat 1 Tablespoon of Olive Oil. Add the Onion and Remaining Teaspoon of Garlic and Cook Stirring, Over Low Heat, For 5 Minutes or Until the Onion Is Tender. Add the Cream and Bring to a Simmer, Add the Sage and Parsley and Remove from the Heat; Set Aside. |
|
3
Done
|
the Chicken: Remove the Chicken from the Marinade and Pat Dry. Dip the Chicken Lightly in the Seasoned Flour on Both Sides. in a 12-Inch Skillet Over Medium Heat, Heat the Remaining 2 Tablespoons of Olive Oil and Cook the Chicken For About 5 Minutes Per Side or Until Completely Cooked Through. Remove the Chicken to a Plate and Loosely Cover With Foil, Keep Warm. Add the White Wine to the Skillet and Boil, Stirring With a Wooden Spoon Until There Are Only 2 Tablespoons of Liquid in the Pan. Add the Reserved Cream Mixture and Bring to a Boil, Add the Gorgonzola and Parmesan Cheeses and Bring to a Simmer. Remove from Heat and Season to Taste With Salt and Pepper. |
|
4
Done
|
Assembly: Add the Hot Cooked Pasta to the Sauce and Toss Until Well Combined. Divide the Pasta Between 4 Dishes and Top Each Portion With Chicken. Garnish the Chicken With Minced Parsley and Serve Immediately. |
