Pollo In Tegame Al Limone E Gorgonzola

• 4 skinless and boneless chicken breasts, pounded
• 2 T olive oil
• 1 T butter
• 1 sprig rosemary (or 1 tsp dried)
• 4 whole garlic cloves
• salt and pepper to taste
• 1/3 c white wine
• 2 T lemon juice
• 5-6 thin lemon peel strips
• 3 tbl gorgonzola cheese

1. Lightly brown the chicken in a dry pan over moderately high heat. Watch carefully, turn before they stick.
2. Add oil and butter, garlic, rosemary, salt and pepper. Cook 3 minutes, turning the chicken once or twice.
3. Add the wine, turning the heat to high to bring the wine to a boil for 30 seconds. Turn heat to low, cover and cook until the chicken is tender, about 15 minutes. Add more wine if necessary.
4. Remove chicken from pan, transferring to a warm platter; cover to keep warm.
5. To the pan, add the lemon juice and lemon peel, turning the heat to medium low and scraping up the brown bits from the pan. Mash the garlic cloves and incorporate into the sauce. Crumble the gorgonzola cheese into the sauce and whisk to melt, adding a little wine to taste. Pour this light sauce over the chicken and serve at once.

chicken breasts, olive oil, t, rosemary, garlic, salt, white wine, lemon juice, thin, gorgonzola cheese

Taken from www.epicurious.com/recipes/member/views/pollo-in-tegame-al-limone-e-gorgonzola-1219789 (may not work)