I love Chicken Gorgonzola. My mom made this for me when I was growing up and it was one of my favorite meals. I still love chicken gorgonzola, however as I have gotten older I have found it necessary to "lighten" up one of my favorite dishes if I want to enjoy it regularly.
Now, before you read any further, I realize this isn't true Chicken Gorgonzola. I have omitted the cream and did not pan fry my chicken and instead chose to grill my chicken breasts. In addition, I opted for whole wheat pasta in lieu of regular. If you are like me and love this dish, this is a way to enjoy a version with less guilt and still a lot of flavor. Hope you enjoy it!
2 pounds chicken breasts or chicken tenders (I used chicken tenders because that is what I had on hand.)
salt & pepper
1/4 c. butter
1/4 c. shallots, chopped fine
1/4 c. flour
1 1/2 cups milk (I used 1%, but use what you have on hand)
1 cup chicken stock
6 oz. Gorgonzola Cheese (or to taste)
1 lb. whole wheat pasta, cooked
1/4 c. parmesan cheese
2 T. chives (if desired)
Salt & pepper your chicken breasts and grill until done. The chicken tenders I used were pretty thin, so I cooked them for about 5 minutes per side. The time it takes for your chicken to cook will depend on how thin your pieces are, so adjust the time accordingly. When the chicken breasts are cooked, place them on a dish and cover them with foil to keep them warm.
Meanwhile, in a large saucepan, heat the butter on medium-low until melted. Add the shallots and cook for about five minutes until shallots are translucent. Add flour to the shallots and cook for another 2 minutes.
Gradually whisk in milk carefully. Add a little milk at a time so that there are no lumps. Once all the milk has been added, add the chicken stock and let the mixture simmer for 10 minutes on low.
Once the sauce has reduced some, add the Gorgonzola. I would start by adding 4 ounces of Gorgonzola and continue adding until you reach the flavor you like. Gorgonzola has a strong flavor and a little goes a long way. Make sure to taste the sauce and season it with salt and pepper to your likings. I can guarantee you it will need salt and pepper at this point.
To serve, put pasta on the plate, top with grilled chicken and spoon the sauce on top. I garnished mine with parmesan and chives. Enjoy!