Tangy Gorgonzola sauce dresses chicken breast with a blend of ingredients typically found in the Lombardy region of northern Italy.
Gorgonzola is a blue-veined, cow’s milk cheese that takes its name from the town of that name in Lombardy. Like its cousins, Roquefort and Stilton, its piquant flavor and blue veining are the result of the addition of mold spores that are allowed to age with the cheese. A domestic Gorgonzola works very well in the recipe. You can find it crumbled, ready-to-use in the dairy case of the supermarket.
Fresh linguine takes only minutes to boil and the chicken takes 5 to 6 minutes to make. Get all of the ingredients ready before you start cooking and serve the meal as soon as it is made.
Fred Tasker’s wine suggestion: Earthy cheese would by nicely paired with a crisp, dry, white Italian Soave.
Helpful Hints:
— Any type of blue veined cheese can be used. Look for crumbled blue-veined cheese in the dairy section of the supermarket.
— Chicken cutlets (thin slices of boneless, skinless chicken breast) found in many markets can be used in place of chicken breasts. They only need about 2 minutes to cook.
— Use a nonstick skillet that just fits the chicken in one layer. If it is too big, the sauce will evaporate while cooking.
Countdown:
— Place water for linguine on to boil.
— Prepare all ingredients.
— Make linguine.
— Make chicken.
Shopping List:
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 3/4 pound boneless, skinless chicken breasts, 1 small package crumbled Gorgonzola cheese, 1 small bunch parsley, 1 package fresh spinach linguine (or 1 package dried), 1 can olive oil spray and 1 jar sweet pimentos.
Staples: flour, skim milk, olive oil, salt and black peppercorns.
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GORGONZOLA CHICKEN
Recipe by Linda Gassenheimer
3 tablespoons flour
Salt and fresh ground black pepper
3/4 pound boneless, skinless chicken breasts
Olive oil spray
1/2 cup skim milk
1/4 cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh parsley
Place flour on a plate and season with salt and pepper to taste. Flatten chicken with a meat bat or the bottom of a heavy skillet to about 1/4-inch thick. Dip the chicken in the flour making sure both sides are coated. Shake off any extra flour.
Heat a small nonstick skillet over medium-high heat and spray with olive oil spray. Add the chicken. Brown 2 minutes and turn over and brown second side 2 minutes. Transfer to a serving dish and sprinkle with salt and pepper to taste. Add the milk to the skillet and scrape up the brown bits in the bottom of the pan. Cook for about 30 seconds. Immediately add the Gorgonzola cheese and stir to melt the cheese and make the mixture into a smooth sauce. Taste for seasoning. Add pepper if needed. The cheese should provide enough salt. Return the chicken to the skillet to warm in the sauce for 30 seconds. Serve chicken with sauce spooned on top. Scatter parsley over chicken.
Yield 2 servings.
Per serving: 360 calories (32 percent from fat), 12.8 g fat (5.2 g saturated, 4.3 g monounsaturated), 147 mg cholesterol, 46.3 g protein, 14.1 g carbohydrates, 1.1 g fiber, 373 mg sodium.
FRESH LINGUINE WITH SWEET PIMENTOS
Recipe by Linda Gassenheimer
4 ounces fresh spinach linguine
1 teaspoon olive oil
3/4 cup drained sweet pimento, cut into 1/4-inch strips
Salt and freshly ground black pepper
Place a large saucepan with 3 to 4 quarts water on to boil. Add linguine and boil 3 minutes if fresh, 9 minutes if dried. Drain leaving about 2 tablespoons water on pasta. Add oil, sliced pimento and salt and pepper to taste. Toss well.
Yield 2 servings.
Per serving: 248 calories (12 percent from fat), 3.3 g fat (0.5 g saturated, 1.2 g monounsaturated), no cholesterol, 8.12 g protein, 46.2 g carbohydrates, 3.2 g fiber, 13 mg sodium.
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