LOW Carb- Rosemary Grilled chicken with creamy gorgonzola sauce
this is SOOOOO tasty....if you want to stop having boring food, then this is your recipe... give it a try and let me know how you love it... and remember..gorgonzola is strong...and can be tart... so don't put more than the recipe calls for!
Start at the "gorgonzola cream sauce instructions" since that takes a while and you can cook the chicken while the sauce is reducing!...
5 Chicken Breasts (preferrably on the bone still to make sure it's very tender)
1 tablespoon fresh rosemary.
Extra virgin olive oil
Coat the chicken breasts liberally with the oil and rosemary. You may crush the rosemary if you want. If the chicken still has the skin on it, then place the mixture under the skin too!
grill the chicken (or bake it if you don't do the grill) like you'd normally cook it...remember to continue to coat to keep from sticking if you grill it! So you know when it's done...
NOW for the fun stuff....
Gorgonzola Cream Sauce ingredients:
2 cups heavy cream
2 ounces crumbly gorgonzola, diced (NOT “dolce”)
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley
How to make the gorgonzola sauce:
Bring the cream to a boil in a medium saucepan over medium heat, then continue to simmer rapidly for 35 to 40 minutes, (I know I know, it sounds like it's a long time, but it's not...and Don't let it burn!****il it’s thickened like a white sauce, stirring occasionally.
Remove the pan from the heat & add the gorgonzola, parmesan, salt pepper. Whisk rapidly until the cheeses melt, add parsley, and serve.
Lemme know how you love it!
T.
Start at the "gorgonzola cream sauce instructions" since that takes a while and you can cook the chicken while the sauce is reducing!...
5 Chicken Breasts (preferrably on the bone still to make sure it's very tender)
1 tablespoon fresh rosemary.
Extra virgin olive oil
Coat the chicken breasts liberally with the oil and rosemary. You may crush the rosemary if you want. If the chicken still has the skin on it, then place the mixture under the skin too!
grill the chicken (or bake it if you don't do the grill) like you'd normally cook it...remember to continue to coat to keep from sticking if you grill it! So you know when it's done...
NOW for the fun stuff....
Gorgonzola Cream Sauce ingredients:
2 cups heavy cream
2 ounces crumbly gorgonzola, diced (NOT “dolce”)
2 tablespoons parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons parsley
How to make the gorgonzola sauce:
Bring the cream to a boil in a medium saucepan over medium heat, then continue to simmer rapidly for 35 to 40 minutes, (I know I know, it sounds like it's a long time, but it's not...and Don't let it burn!****il it’s thickened like a white sauce, stirring occasionally.
Remove the pan from the heat & add the gorgonzola, parmesan, salt pepper. Whisk rapidly until the cheeses melt, add parsley, and serve.
Lemme know how you love it!
T.
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