Chicken with a Pistachio Gorgonzola Sauce
Prep time
Cook time
Total time
This is a lovely company dinner - gorgonzola and pistachios aren't cheap but it's a tasty meal that's fairly quick to prepare.
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 4 boneless chicken breasts
  • 1 cup seasoned bread crumbs
  • 1½ cups panko crumbs
  • 1 egg, beaten
  • ½ cup seasoned flour
Gorgonzola Sauce
  • 2½ cups cream
  • 80 grams gorgonzola cheese - preferably the crumbly one
  • 2 tbsp parmesan cheese, freshly grated
  • salt and pepper
  • ½ cup pistachio nuts, roughly chopped
  1. Preheat oven 180C/350F
  1. Place chicken breasts in flour seasoned with salt and pepper, shake off excess and dip in beaten egg and roll in a mixture of seasoned bread crumbs and panko.
  2. In a heated skillet with a bit of oil, cook chicken until golden brown and then place on a baking tray and place in the oven for 20 minutes. (if your chicken is fairly large, cook longer - nothing worse that under or overdone chicken)
Gorgonzola Sauce
  1. Add cream to a sauce pan and bring to the boil and boil until the cream is nearly as thick as a white sauce.
  2. Remove from the heat and add the gorgonzola, parmesan salt and pepper.
  3. Whisk until all the cheese has melted and then toss in the chopped pistachios.
Next time I'd add chopped parsley
Recipe by Orgasmic Chef at