Ingredients for Tuscan Grilled Chicken With Warm Gorgonzola Sauce
- Boneless Skinless Chicken Breasts
- Swanson Chicken Broth
- Heavy Whipping Cream
- 4 ounces gorgonzola cheese, crumbled
- Garlic Cloves
- Ground Black Pepper
- Sun Dried Tomato Packed In Oil
- 1 tablespoon capers (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tuscan Grilled Chicken With Warm Gorgonzola Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tuscan Grilled Chicken With Warm Gorgonzola Sauce
- Preheat grill to medium-high heat.
- Spray grill rack with nonstick cooking spray.
- Grill chicken breasts (about 6-8 oz each) for 7-10 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Remove chicken from grill and set aside; keep warm.
- In a medium saucepan, combine 1 cup chicken broth and bring to a boil over high heat. Reduce heat to medium-low and simmer until reduced by half (about 5-7 minutes).
- Stir in 1/2 cup heavy cream.
- Reduce heat to low, and simmer, stirring frequently, until the mixture has thickened to a creamy consistency and reduced by one-third (about 8-10 minutes).
- Add 4 ounces gorgonzola cheese, crumbled; 2 cloves garlic, minced; and 1/4 teaspoon black pepper.
- Stir until the cheese is melted and the sauce is smooth and creamy.
- Stir in 1/4 cup sun-dried tomatoes, oil-packed, drained.
- Slice grilled chicken breasts and drizzle generously with the Gorgonzola sauce. Garnish with 1 tablespoon capers (optional).
- Serve immediately. Makes 8 servings.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
1g
Fat
34g
Carbs
0g
