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Chicken Gorgonzola

1 Tbsp olive oil
1 lg shallot, minced
salt and white pepper, to taste
2 Tbsp brandy
1 cup heavy cream
1 lg tomato peeled,seeded,coarsely chopped, drained
1 cup Gorgonzola cheese, crumbled

4 7-oz boned and skinned chicken breasts
3 Tbsp all-purpose flour
3 Tbsp clarified butter

Heat the oil in a nonreactive medium-size heavy saucepan over medium
heat. Add the shallots, salt and pepper. Cook the shallots, stirring
2 to 3 minutes or until soft but not brown. Add the brandy away
from the stove. Return the pan to the heat and add the heavy cream.
Slowly bring to a boil, stirring to prevent the cream from sticking
or scorching. Reduce the heat and simmer about 5 minutes or until
sauce begins to thicken slightly. Stir in the tomatoes and return
the sauce to a boil. Stir in the cheese, reduce heat to low and
add the chopped parsley. Adjust the seasonings with salt and white
pepper. Keep sauce warm while preparing the chicken.

Place each chicken breast between two pieces of wax paper. Using
a meat mallet or other heavy object, pound each chicken breast
until it is an even thickness all over. This ensures that the meat
will cook evenly. Dredge each piece lightly in flour. In a large
skillet, preferably nonstick, heat the butter over medium-high
heat. Saute the breasts 2 to 3 minutes a side..while making sure
no pink remains, do not overcook. To serve, place each breast on
a plate and spoon sauce over chicken.


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