1. Sprinkle pounded chicken with salt and pepper. 2. Dredge chicken in flour to coat and shake off excess. 3. heat a large skillet over medium heat and add 1 tablespoon of the olive oil. 4. Add the chicken, working in batches so not to overcrowd the pan, and sauté until cooked thorough - about 2-3 minutes per side. 5. Transfer chicken to a platter and tent with a folk to keep warm. 6. Repeat with remaining chicken, adding more oil if necessary. 7. Deglaze pan with chicken stock and reduce by half. 8. Add the heavy cream, half of the basil and the tomato paste to skillet. 9. Simmer until sauce consistency is reached, whisking frequently about five minutes. 10. Add half of the cheese and stir until melted. 11. Add half the tomatoes. 12. Place chicken on a platter. 13. Pour sauce over the chicken. 14. Sprinkle with the remaining chopped tomatoes, basil and gorgonzola. ---------------------------------------------------------------------------
Nutrition
Ingredients
