Chicken Gorgonzola

01Method

1. 1

   Prepare the pesto: Place basil, the larger portion of olive oil, walnuts, Parmesan, and the peeled garlic cloves into a food processor and blend until a smooth paste forms.

2. 2

   Sear the chicken: Warm the remaining olive oil in a large skillet over medium-high heat. Cook the chicken breasts until golden on each side, roughly 5 minutes per side, then transfer to a serving platter.

3. 3

   Using the same skillet, spread the mushrooms in a single layer and cook until tender, about 5 minutes. Stir in the onion and cook until softened and translucent, another 5 minutes. Add the minced garlic and sauté for about 30 seconds until fragrant. Stir in half the Gorgonzola and let it partially melt, then deglaze with the white wine, scraping up any browned bits. Add the lemon juice, chicken broth, brown sugar, salt, and pepper.

4. 4

   Bring the sauce to a boil, then lower the heat and simmer until reduced by about a quarter, 3 to 5 minutes. Fold in the pesto and nestle the chicken back into the skillet. Continue cooking until the internal temperature of the chicken reaches 165°F (74°C), about 5 more minutes. Finish by stirring in the remaining Gorgonzola and the chopped tomatoes.

5. 5

   Plate each chicken breast and spoon the sauce generously over the top before serving.