Blackened Chicken Breast with
Gorgonzola Cream Sauce over Pasta
 
 
Yield: 2 servings
Difficulty:
   
2-8oz.
As needed
As needed
1 clove
1
1 cup
2 tsp.

1/2 lb.
1
1/4 cup
1/4 cup
 Chicken Breasts
Blackening seasoning
Vegetable oil
Fresh garlic, minced
Tomato, chopped
Heavy cream
Beyond Broth all natural chicken reduction
Your favorite pasta, cooked
Scallion, cut on bias
Gorgonzola cheese, crumbled
Sherry wine
 
 
 
  1. Butterfly chicken breasts into four 4oz. pieces (Photo 1).
  2. Heat Sauté pan on medium-high heat with minimal amount of oil.
  3. Dredge chicken breast in seasoning and blacken both sides of chicken (appox. 3 minutes per side)(Photo 2). Transfer to baking pan and finish cooking in oven.
  4. In the same sauté pan add garlic and tomato. Cook 3-4 minutes.
  5. Deglaze pan with sherry; add heavy cream and Beyond Broth.
  6. Continue cooking on medium heat until cream is reduced by 1/2.
  7. Add gorgonzola cheese and cooked pasta and toss.
  8. Serve blackened chicken on top of pasta.


Photo 1


Photo 2
 
 
 
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