Today’s recipe is a classic of Italian cuisine and one of my all time favourite dishes: Chicken Scaloppine with Gorgonzola. I absolutely adore Gorgonzola, so I love anything made with it! What are scaloppine (please not the spelling as I have seen it spelt in all sorts of ways on the Internet!)? They are thin slices of meat… it can be veal, beef or chicken like in this recipe. The sauces used to cook scaloppine are many and I have already shared another classic – Lemon Scaloppine. Today’s recipe is much more rich and somewhat sinful! If you like blue cheese, you will absolutely adore this Gorgonzola version! Make sure to serve it with my Ciabatta to soak up all that delicious silky sauce! Buon appetito!
Chicken Scaloppine with Gorgonzola
Chicken Scaloppine with Gorgonzola - thin slices of chicken breast cooked in a rich Gorgonzola sauce and topped with parsley and walnuts.
- 500 gms – 1 lb. chicken breast slices
- 2 tbsp extra virgin olive oil
- 170 gms – 6 oz. Gorgonzola dolce sweet, chopped
- 150 ml – 2/3 cup heavy cream
- 60 ml – ¼ cup Marsala
- 4 tbsp walnuts crushed
- 1 tbsp parsley chopped
- Salt & pepper to taste
Coat the chicken slices with flour.
Warm the extra virgin olive oil in a pan and sauté the chicken in it. Brown well on both sides.
Add Marsala and let the alcohol evaporate.
Add the heavy cream and chopped Gorgonzola and mix to dissolve the cheese.
When ready, top with the crushed walnuts and chopped parsley and serve warm.