The Marenco family serves this dish with a fresh salad of mixed greens, tomatoes, olives, capers and a drizzle of extra-virgin olive oil.
1 tablespoon butter
2 tablespoons minced garlic
2 tablespoons minced onions
1/4 cup roasted red peppers, sliced
1/4 cup chopped sun-dried tomatoes
2 ounces sliced portobello mushroom, or porcini
1/2 cup white wine
1 12-ounce boneless, skinless chicken breast, not too thick
Splash of Marsala wine
3-4 fresh sage leaves
2 ounces Gorgonzola cheese, crumbled
1/2 cup heavy cream
1 ounce Parmigiana Reggiano, grated
1 ounce mozzarella, grated
Drizzle of truffle oil
1 Using a large saute pan over medium-high heat, heat the butter. Sauté garlic and onions for one minute. Add roasted peppers, sun-dried tomatoes and the mushrooms, and saute until the mushrooms are tender for about 3 minutes. Add white wine and reduce by half.
2 Move the vegetables to the side of the pan. Add the chicken, Marsala wine and sage. Cook the chicken for 5 minutes, turn and continue cooking until cooked through for about 4 minutes.
3 Reduce heat to medium, add Gorgonzola and cream, stirring until the cheese is melted. Add Parmigiana Reggiano and mozzarella, stirring until the cheese is melted. Drizzle with truffle oil. Season with pepper, to taste.
Makes one generous serving.
Nutrition information per serving: 1461 calories, 58% calories from fat, 94g fat, 55g saturated fat, 453mg cholesterol,
33g carbohydrates, 16g total sugar, 0g added sugar, 108g protein, 1655mg sodium, 6g fiber
