Go Back
+ servings
Chicken Scaloppine with Gorgonzola

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.

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Manuela Zangara


  • 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
  • Flour
  • Salt & pepper to taste


  1. Coat the chicken slices with flour.
  2. Warm the extra virgin olive oil in a pan and sauté the chicken in it.  Brown well on both sides.
  3. Add Marsala and let the alcohol evaporate.
  4. Add the heavy cream and chopped Gorgonzola and mix to dissolve the cheese.
  5. Season with salt and pepper, cover and cook until the chicken is cooked through.
  6. When ready, top with the crushed walnuts and chopped parsley and serve warm.