Chicken topped with melting Gorgonzola is quick enough for weeknight cooking but also elegant enough for a dinner party.
1. In a large skillet, cook chicken in 2 tablespoons oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
2. In the same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute longer.
3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 309 | ||
Calories from Fat: 163 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 7.3g | 36 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 83.1mg | 26 % | |
Sodium 68.6mg | 2 % | |
Potassium 565.5mg | 15 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.9g | ||
Protein 20.2g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 309
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