This is super yummy thanks to the Cameron's for sharing!
Serves 2
CHICKEN:
2 9 oz. chicken breasts, fillet into thirds or fourths and pounded flat so they're all the same size and thickness, marinated in the following marinade. Sear in the pan over med high heat, then finish in the over cooking at 350 degrees in the marinade for 15 minutes or so.
MARINADE:
Ingredients:
3T Salad Oil
1 1/2 T Balsamic Vinegar
1/4 tsp. Minced Garlic
Directions:
Whisk rapidly for 30 seconds. Marinate for at least 1 hr.
GORGONZOLA CREAM SAUCE:
Ingredients:
1 sm package baby bella mushrooms
8 Artichoke quarters (do not use marinated artichokes)
1/4 C Sundried tomatoes
3T Gorgonzola cheese
1/2 C heavy cream
Pinch Salt
Pinch Pepper to taste
3 T White wine
1 T Olive oil
Directions:
In a saute pan on medium heat,Sautee mushrooms in butter until golden brown 5=7 mins. add olive oil, artichoke hearts, sun dried tomatoes, salt, pepper and saute for 1-2minutes, tossing occasionally.
Add white wine, cheese and cream and reduce heat. Simmer until cheese is fully melted, approx. 3-4 minutes.
Serve chicken and sauce with roasted garlic pasta
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