Sauteed Chicken Breasts With Gorgonsola Sauce

• 6 boneless, skinless chicken breasts
• salt, pepper (ground white) and flour for dredging
• 2 Tbsp butter
• 2 Tbsp peanut oil
• 1/3 cup + 3 Tbsp chicken broth
• 3 oz gorgonsola cheese, crumbled
• 1 cup heavy cream, divided
• 2 Tbsp fresh tarragon, minced
• 2 Tbsp chopped fresh chives

1. Heat oil and butter in large skillet.
2. Dredge chicken in seasoned flour and saute over hich heat until browned (about 2-3 minutes per side).
3. Lower heat.
4. Add 3 Tbsp stock, cover, and cook 5 minutes.
5. Blend 1/4 cup of heavy cream with the gorgonzola cheese.
6. Lift chicken to a plate. Cover and keep warm.
7. Add 1/3 cup stock to the skillet and deglaze pan.
8. Simmer about 2 minutes until reduced to a glaze.
9. Add remaining 3/4 cup heavy cream and cook, stirring constantly, until reduced to about 1/2 cup (approximately 5 min)
10. Whisk in gorgonzola/cream mixture. Add tarragon. Adjust seasoning as necessary.
11. Return chicken breasts to the slillet. Cover and cook until heated through.
12. Serve with sauce, sprinkle with chopped chives.

chicken breasts, salt, butter, peanut oil, gorgonsola cheese, heavy cream, fresh tarragon, fresh chives

Taken from www.epicurious.com/recipes/member/views/sauteed-chicken-breasts-with-gorgonsola-sauce-1256504 (may not work)