One of the chefs in a local Italian Ristorante developed this recipe for his customers and it is "died and gone to heaven" delicious. It can easily be doubled for more than two. It has all my favorite foods in it and can be served with a green salad and choice wine to make you and your guests want it again and again!

Ingredients

1 serv.

(8 -10 ounce) chicken breasts1
butter↗1 tablespoon
olive oil↗1 tablespoon
whole egg↗1
cup flour↗1⁄4 cup
cup Italian breadcrumbs↗1⁄4 cup
ounce brandy↗1 ounce
garlic clove↗1
tablespoon shallot↗1 tablespoon
cup heavy cream↗1 cup
cup mushroom, sliced↗1⁄2 cup
cup fresh spinach↗1⁄4 cup
ounces gorgonzola, crumbled↗3 -4 ounces
crumbled
ounces fontina or 3 -4 ounces mozzarella cheese, shredded↗3 -4 ounces
or 3 -4 ounces mozzarella cheese, shredded
salt and pepper

Step-by-step instructions

1
Dust chicken breast(s) in flour, then dip in egg, followed by a coating of breadcrumbs.
2
Pan fry lightly on medium/high heat with olive oil and butter for 2-3 minutes per side until golden brown.
3
Stir in garlic, shallots, brandy, spinach, mushrooms, heavy cream, salt and pepper; simmer to reduce for 5 minutes.
4
Add gorgonzola, then turn off heat.
5
Place chicken breast(s) in heat-resistant dish and pour sauce over the chicken.
6
Top with fontina or mozzarella and bake at 350 degrees for 6-8 minutes, or until cheese is melted and golden.
7
Serve with steamed asparagus.

Source: food.com

Original recipe ↗

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