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  • Pan Seared Chicken Breasts In Blue Cheese And Tomato Cream Sauce With Toasted Almonds And Gnocchi

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    Ingredients

    • 2 ounce extra virgin olive oil
    •     (8-oz) boneless, skinless chicken breast (diced into half inch cubes)
    • 2 Tbsp. garlic (chopped)
    • 4 ounce stewed tomatoes
    • 2 ounce toasted almonds (sliced or possibly minced)
    • 1/2 c. white wine
    • 6 ounce heavy cream
    • 4 x to 6 ounces blue cheese
    • 5 ounce gnocchi (par cooked)
    •     Salt and black pepper to taste

    Directions

    1. Heat saute/fry pan to smoking point (375-390 degrees). Add in diced chicken and chopped garlic. (Don't burn garlic because it will give the sauce a bitter flavor.) Saute/fry chicken and garlic till garlic starts to turn a cocoa color.
    2. Deglaze pan with white wine and reduce to au sec. Add in toasted almonds and stewed tomatoes. Add in heavy cream and blue cheese; combine well. Add in par-cooked gnocchi; toss. Adjust seasonings with salt and pepper. Serve immediately.
    3. Servesone

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