Ingredients
6 boneless, skinless chicken breasts
salt, pepper (ground white) and flour for dredging
2 Tbsp butter
2 Tbsp peanut oil
1/3 cup + 3 Tbsp chicken broth
3 oz gorgonsola cheese, crumbled
1 cup heavy cream, divided
2 Tbsp fresh tarragon, minced
2 Tbsp chopped fresh chives
Preparation
Heat oil and butter in large skillet. Dredge chicken in seasoned flour and saute over hich heat until browned (about 2-3 minutes per side). Lower heat. Add 3 Tbsp stock, cover, and cook 5 minutes. Blend 1/4 cup of heavy cream with the gorgonzola cheese. Lift chicken to a plate. Cover and keep warm. Add 1/3 cup stock to the skillet and deglaze pan. Simmer about 2 minutes until reduced to a glaze. Add remaining 3/4 cup heavy cream and cook, stirring constantly, until reduced to about 1/2 cup (approximately 5 min) Whisk in gorgonzola/cream mixture. Add tarragon. Adjust seasoning as necessary. Return chicken breasts to the slillet. Cover and cook until heated through. Serve with sauce, sprinkle with chopped chives.
