CHICKEN W MUSHROOM & GORGONZOLA

Chicken with Mushrooms & Gorgonzola

Gorgonzola (Italian pronunciation: [ɡorɡonˈdzɔːla]) is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining.

There are two things about chicken breasts that every busy home cook should know. First, the possibilities are endless, and second, slicing boneless breasts on an angle and searing the slices over medium-high heat, makes for quick-cooking, golden brown, juicy chicken.We recommend serving this version of Chicken Marsala over mini penne, but any pasta shape will do. 

Serves 2-3

1 lb. boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups)
2 large cloves garlic, minced
1/3 cup heavy cream
1-1/2 oz. crumbled Gorgonzola (1/3 cup)
1 Tbs. chopped fresh flat-leaf parsley

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Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.

n a 10-inch straight-sided sauté pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm. Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.

Serving Suggestions

Start this meal with a crisp and creamy Celery, Fennel, and Black Olive Salad with Parmigiano Dressing.

nutrition information (per serving):
Size : based on three servings; Calories (kcal): 510; Fat (g): 31; Fat Calories (kcal): 280; Saturated Fat (g): 12; Protein (g): 36; Monounsaturated Fat (g): 15; Carbohydrates (g): 9; Polyunsaturated Fat (g): 3; Sodium (mg): 760; Cholesterol (mg): 130; Fiber (g): 1;

CHICKEN SAUTE W/ LEMON, CUMIN & PARSLEY

Chicken Sauté with Lemon, Cumin, and Parsley

This quick dish is light and bright and can be pulled together with ingredients you likely already have on hand. 

Serves 2-3

1 medium lemon
3 Tbs. extra-virgin olive oil
1 large red onion, thinly sliced
1 medium clove garlic, smashed and peeled
6 boneless, skinless chicken thighs (1 lb.), trimmed and cut into 1/2-inch-thick strips
3/4 tsp. ground cumin
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

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Finely grate 1 tsp. zest from the lemon and then juice the lemon.
Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 3 to 5 minutes. Add the chicken, lemon zest, cumin, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the chicken is just cooked through, 4 to 6 minutes. Remove the skillet from the heat and stir in the parsley and 2 Tbs. of the lemon juice. Discard the garlic if you like. Season to taste with salt and pepper.

Serving Suggestions

Serve over baby spinach with crusty bread. Finish the meal with Roasted Red Grapes with Mascarpone and Rum.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 5; Protein (g): 28; Monounsaturated Fat (g): 14; Carbohydrates (g): 7; Polyunsaturated Fat (g): 4; Sodium (mg): 280; Cholesterol (mg): 100; Fiber (g): 1;

THAI-STYLED STIR-FRIED CHICKEN & BASIL

Thai-Style Stir-Fried Chicken and Basil

Craving your favorite Thai dish, but want to stay in tonight? No problem. This stir-fry is simple to make, quick, and delicious, so it won't disappoint. If you like, finish the dish with a mix of fresh cilantro and mint instead of basil.  
Serves 2 to 3.

2 Tbs. vegetable oil
4 medium shallots, peeled and thinly sliced
2 medium cloves garlic, thinly sliced
1/4 tsp. crushed red pepper flakes
1 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips
1 Tbs. fish sauce
1 Tbs. fresh lime juice
2 tsp. packed light brown sugar
1 cup lightly packed fresh basil leaves

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Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it’s no longer pink and the shallots are beginning to brown, 2 to 3 minutes.
Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs. at a time.) Remove from the heat, add the basil, and stir to wilt it.

Serving Suggestions

Serve over Steamed Jasmine Rice.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): 13; Fat Calories (kcal): 110; Saturated Fat (g): 2; Protein (g): 32; Monounsaturated Fat (g): 5; Carbohydrates (g): 8; Polyunsaturated Fat (g): 5; Sodium (mg): 540; Cholesterol (mg): 85; Fiber (g): 0;