Chicken Madeira - Pollo Bella

• 4 boneless, skinless chicken breasts
• salt and pepper
• savory herbs
• flour for coating
• 6 garlic cloves, minced
• 2-1/2 cups (600 ml) sliced mushrooms
• olive oil
• 1/2 cup (125 ml) Madiera wine or sherry (can substitute wine of choice)
• 1 cup (225 ml) half-n-half
• 1 cup (225 ml) heavy cream
• 6 oz (168 grm). gorgonzola cheese, crumbled
• 1/4 cup (60 ml) roughly chopped toasted walnuts
• cooked penne pasta
• butter
• fresh grated parmesan cheese
• fresh herbs (optional)

1. Pound the chicken breasts between some wax paper with a mallet until about half inch in thickness (just enough to tenderize meat).
2. Season with salt, pepper and some dried herbs of your choice.
3. Dredge and coat in flour, shake off excess.
4. Heat a couple tbsp of olive oil and some butter in a large saute pan over med-high heat.
5. Saute chicken breasts in pan until golden on each side and juicy and cooked.
6. Remove chicken and set aside in a warm oven.
7. Add a bit more oil to pan and over medium heat, saute garlic and mushrooms for a few minutes.
8. Add the wine to pan and deglaze, stirring together.
9. Add the cream and half-n-half and boil to reduce for a few minutes.
10. Meanwhile, toss fresh pasta with some butter, fresh grated parmesan cheese, and fresh herbs.
11. Add the gorgonzola and walnuts to the reduced cream mixture now and stir over low heat until melted.
12. To serve, place some pasta and a chicken breast over pasta and pour sauce over all.
13. Sprinkle with some fresh herbs and enjoy!

chicken breasts, salt, herbs, flour, garlic, mushrooms, olive oil, wine, heavy cream, gorgonzola cheese, walnuts, penne pasta, butter, parmesan cheese, fresh herbs

Taken from online-cookbook.com/goto/cook/rpage/0009FF (may not work)