Pound the chicken breast halves to tenderize them. Dip them in egg, then dredge in flour.
In a large saute pan, melt the butter or margarine. Saute the chicken breasts until golden brown. Remove the chicken and st aside
Add the green onions to the pan and saute for 30-45 seconds (add more butter, if necessary). Add the chicken broth, oregano, and cilantro. Continue to saute, and add the wine and Dijon mustard. Stir to blend well. Simmer for two-three minutes.
Sprinkle a little of the leftover flour in the mixture to thicken it as it cooks. Do not make the sauce too thick, however.
Fold in the Gorgonzola and stir until the sauce is smooth.
To Serve- Put a tbsp of the sauce on each of two serving plates and spread out slightly. Put the chicken breast half on top of the sauce. Then pour more sauce on top of the chicken. Serve with rice and fresh vegetables.
Originally Submitted
9/4/2010
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