CHICKEN WITH GORGONZOLA AND TOASTED WALNUTS

Gorgonzola is one of those cheese's that you either like, or you don't like, you know,it's a blue cheese thing! it has a little bite to it, along with a very rich and creamy taste.Well I happen to love Gorgonzola, and if your like me, you'll love this recipe.
Lightly dust chicken in flour, salt &Pepper,and saute in some butter and olive oil till golden. Remove chicken. Add a couple of shallots and deglaze with 1/2 cup of white wine. Return chicken to the pan on low heat turning them once or twice. Place Gorgonzola on top, cover till melted. Sprinkle with toasted walnuts. A simple concept, that gives you a delicious result!! Adapted from 1,000 Italian Recipes

CHICKEN PARMESAN
Sometimes Chicken Parm tends to be heavy with all that breading and frying, this is a much lighter version,that I saw Giada do, it's a fresh approach with mega flavor!! The key element to this dish is brushing the chicken with a fresh herb oil, yes, make your own, chop up some fresh herbs and place them in a small bowl with some extra virgin olive oil. I used rosemary,thyme, and parsley but you can use whatever you like. Make sure you have a homemade sauce with good tomatoes, I always use San Marzzano, the flavor is fantastic with no bitterness. Squish your tomatoes in some olive oil and garlic, and add some fresh basil thats it!Simple!
Brush both sides of the chicken with the herb oil and saute in pan, till almost cooked. Place fresh mozzarella on top along with sauce and place in oven till melted and cooked through.Top with shaved parm. I'm sure you will love this if you give it a try!



CHICKEN CUTLETS
Again, this is a little lighter version I like to make when I'm trying to watch the carbs! There are no bread crumbs in this, just chicken lightly dipped in egg and then into Romano, parm or a mixture of both, some fresh chopped parsley, and a little lemon peel, salt & pepper.Saute in olive oil till crispy. Believe me you won't miss the breadcrumbs!!


BUON APPETITO!

What a Classic!!!... But yet it is so simple and easy to prepare! I often make this mid week when I want to whip something up fast, and yet it's ELEGANT enough for a great dinner party! The Star of the whole dish is of course, the Marsala wine, what a wonderful aroma and flavor it gives to the sauce, it just elevates mere chicken to a new level!! I pretty much just brown the chicken, I don't even dust it with flour. After that, I remove the chicken, saute the mushrooms & onions and some smashed garlic, deglaze with a little chicken broth, and of course the key ingredient!! the Marsala wine (don't be skimpy!) and to smooth out the sauce, I put a few dollop's of mascapone. Put the chicken back in ,with a lid on the pan and simmer till done sprinkle with fresh parsley.

As a side dish, I made some easy fingerling potato's tossed in lemon infused olive oil, fresh parsley, salt and pepper.

So, if you don't have a bottle of Marsala laying around go and get one! With just a little effort you can turn out a great meal!!

Buon Appetito!!