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Pan Seared Chicken Breasts In Blue Cheese And Tomato Cream Sauce With Toasted Almonds And Gnocchi
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
- 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.
- 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.
- Servesone
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