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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle pounded chicken with salt and pepper. | 2. Dredge chicken in flour to coat and shake off excess. | 3. heat a large skillet over medium heat and add 1 tablespoon of the olive oil. | 4. Add the chicken, working in batches so not to overcrowd the pan, and sauté until cooked thorough - about 2-3 minutes per side. | 5. Transfer chicken to a platter and tent with a folk to keep warm. | 6. Repeat with remaining chicken, adding more oil if necessary. | 7. Deglaze pan with chicken stock and reduce by half. | 8. Add the heavy cream, half of the basil and the tomato paste to skillet. | 9. Simmer until sauce consistency is reached, whisking frequently about five minutes. | 10. Add half of the cheese and stir until melted. | 11. Add half the tomatoes. | 12. Place chicken on a platter. | 13. Pour sauce over the chicken. | 14. Sprinkle with the remaining chopped tomatoes, basil and gorgonzola. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
chicken breast	1	lb	boneless skinless split	780.1798	0.0	94.5741	41.9573
flour	1	cup		578.28	126.6054	9.401	2.2436
extra virgin olive oil	3	tablespoons		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
rom tomato	4		seeded chopped	-	-	-	-
basil	6	tablespoons		3.657	0.4214	0.5008	0.1018
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
gorgonzola	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.