Frank's Recipes! Chicken Gorgonzola

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Chicken Gorgonzola

Gorgonzola Cheese Sauce
1 tablespoon olive oil
1 lg shallot, minced
salt and white pepper, to taste
2 tablespoon brandy
1 cup heavy cream
1 lg tomato peeled, seeded, coarsely chopped, drained
1 cup Gorgonzola cheese, crumbled

Sautéed Chicken
4 7 oz boned and skinned chicken breasts
3 tablespoon all-purpose flour
3 tablespoon clarified butter

Martha's Supper Club...Hollywood Fl.
Serving Size : 4

To make the sauce:
Heat the oil in a nonreactive medium-size heavy saucepan over medium heat. Add the shallots, salt and pepper. Cook the shallots, stirring 2 to 3 minutes or until soft but not brown. Add the brandy away from the stove. Return the pan to the heat and add the heavy cream. Slowly bring to a boil, stirring to prevent the cream from sticking or scorching. Reduce the heat and simmer about 5 minutes or until sauce begins to thicken slightly. Stir in the tomatoes and return the sauce to a boil. Stir in the cheese, reduce heat to low and add the chopped parsley. Adjust the seasonings with salt and white pepper. Keep sauce warm while preparing the chicken.

To make chicken:
Place each chicken breast between two pieces of wax paper. Using a meat mallet or other heavy object, pound each chicken breast until it is an even thickness all over. This ensures that the meat will cook evenly. Dredge each piece lightly in flour. In a large skillet, preferably nonstick, heat the butter over medium-high heat. Sauté the breasts 2 to 3 minutes a side, while making sure no pink remains, do not overcook. To serve, place each breast on a plate and spoon sauce over chicken.