Mediterranean Recipe
Chicken Breast, Asparagus, Cremini and Wild Mushrooms, Sunflower Sage Pesto, Gorgonzola Cream Sauce
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Ingredients
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Vegetables
Protein
Sauces
Spices
Method
Preparation
Prep the Chicken
Season the chicken breasts with salt, black pepper, and a drizzle of olive oil. Let them marinate for 15 minutes.
Prepare the Vegetables
Trim the asparagus and slice the cremini and wild mushrooms.
Cooking
Cook the Chicken
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked. Remove from the skillet and set aside.
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil. Sauté the asparagus and mushrooms for about 5-7 minutes until tender. Season with salt and pepper.
Make the Gorgonzola Cream Sauce
In the skillet, reduce the heat to low and add the heavy cream. Stir in the Gorgonzola cheese until melted and well combined, cooking for about 2-3 minutes.
Combine Everything
Return the chicken to the skillet, spoon the Gorgonzola cream sauce over the chicken, and serve with the sautéed vegetables and sunflower sage pesto.