 POLLO CON ZUCCA + GORGONZOLA |
|
|
|
For the chicken breasts:
4 x 6oz chicken breasts (170g), boneless and skinless
3 tablespoons extra virgin olive oil (44ml)
1 small white onion, chopped
1/2 cup white wine (120ml)
sprig of rosemary
salt and pepper to season |
|
Zucca sauce:
2 cups butternut squash, peeled, seeded and diced
2.8oz gorgonzola (80g)
3 tablespoons extra virgin olive oil (44ml)
1 small white onion, chopped
1 cup vegetable stock (240ml)
salt and pepper to season |
|
To start your Pollo con Zucca + Gorgonzola: |
|
For the chicken breasts: |
 |
In a large saucepan, heat extra virgin olive oil and sautÌ onions for a minute or until soft. |
|
Add the sprig of rosemary and chicken to the pan. |
|
Salt, pepper, and cook chicken for a few minutes on each side until it is fully cooked and starts to brown. |
|
Finish cooking chicken by adding wine at the very end to deglaze pan. |
|
|
For the Zucca sauce: |
|
In a large saucepan, heat extra virgin olive oil and sautÌ onions for a minute or until soft. |
|
Add butternut squash and cook for 5 minutes or until tender. Add vegetable stock, salt, pepper, and let reduce. |
|
Stir in gorgonzola until it is fully melted in the sauce. |
|
|
|
Plate chicken breasts, generously spooning zucca sauce all over. Serve immediately. |
|
|
Per 4 persone |
|
