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

by Global Cookbook

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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