Pollo con Zucca e Gorgonzola: Chicken with Squash and Gorgonzola

TOTAL TIME: 45 min
Prep: 25 min
Inactive Prep: --
Cook: 20 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:
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    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.
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.