Recipe courtesy of David Rocco
Pollo con Zucca e Gorgonzola: Chicken with Squash and Gorgonzola
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the chicken breasts:
  • 3 tablespoons extra-virgin olive oil
  • 1 small white onion, chopped
  • Sprig of fresh rosemary
  • 4 (6-ounce) boneless and skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1/2 cup white wine
Zucca sauce:
  • 3 tablespoons extra-virgin olive oil
  • 1 small white onion, chopped
  • 2 cups butternut squash, peeled, seeded and diced
  • 1 cup vegetable stock
  • Salt and freshly ground black pepper
  • 3 ounces gorgonzola, shredded

Directions

For the chicken breasts: In a large saucepan, heat the extra-virgin olive oil and saute the onions for a minute, or until soft. Add the rosemary and chicken to the pan. Season the chicken with salt and pepper, and cook for a few minutes on each side, or until it is fully cooked and starts to brown. Finish cooking the chicken by adding the wine at the very end to deglaze the pan. 

For the Zucca sauce: In a large saucepan, heat the extra-virgin olive oil and saute the onions for a minute, or until soft. Add the butternut squash, and cook for 5 minutes, or until tender. Add the vegetable stock, and salt and pepper, to taste, and let reduce. Stir in the gorgonzola cheese until it is fully melted in the sauce. 

Transfer the chicken breasts to a warm plate, generously spooning the zucca sauce all over. Serve immediately.

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