Chicken Breast with Gorgonzola Sauce and Broccoli

Nutrition · per serving

Steps

1. 1

   Pat the chicken breast fillets dry and make a horizontal incision at the thickest part, taking care not to cut all the way through. Season with salt and pepper. Divide the broccoli into bite-sized florets.

   2 pieces, about 350 g total Chicken breast fillets400 g, separated into florets Broccoli½ tsp Salt¼ tsp Black pepper
2. 2

   Cook the broccoli in a saucepan of lightly salted boiling water for 4 to 5 minutes, until tender but still slightly crisp. Drain and allow it to steam-dry briefly.

   400 g, separated into florets Broccoli
3. 3

   Heat the olive oil in a large frying pan over medium-high heat. Fry the chicken breast fillets for about 4 minutes per side, until golden brown, then remove them from the pan. They are cooked when the juices run clear and the internal temperature reaches 75°C.

   1 tbsp Olive oil2 pieces, about 350 g total Chicken breast fillets
4. 4

   Sauté the garlic in the same pan for 30 seconds. Pour in the heavy cream and bring briefly to a boil. Stir in the Gorgonzola and melt over low heat for 2 to 3 minutes, until the sauce is smooth.

   1 clove, finely chopped Garlic150 ml Heavy cream80 g, crumbled Gorgonzola
5. 5

   Stir the lemon juice and nutmeg into the sauce. Return the chicken to the pan and warm it in the sauce for 1 to 2 minutes. Do not let the sauce boil vigorously, so it stays creamy.

   1 tsp Lemon juice1 pinch Nutmeg
6. 6

   Divide the chicken and broccoli between two plates and serve immediately with the Gorgonzola sauce.

   400 g, separated into florets Broccoli

Origin & History

Gorgonzola is a traditional Italian blue cheese from Lombardy and Piedmont. The combination of pan-fried poultry, cream sauce, and vegetables is a modern, Mediterranean-inspired take on homestyle cooking.