Creamy Gorgonzola chicken
Source of Recipe
chatelaine.com
Recipe Introduction
I have not tried this one yet!!
List of Ingredients
10 oz can undiluted half-fat cream of mushroom soup
2 tsp Dijon mustard
1 tsp dried sage leaves
8 oz pkg sliced button mushrooms, about 4 cups
4 skinless, boneless chicken breasts
1 cup frozen peas
2 tbsp crumbled Gorgonzola or blue cheese
Recipe
1. Turn soup into a large, non-stick frying pan. Set over medium-high heat. Stir in Dijon and sage until evenly mixed, then stir in mushrooms. Add chicken and turn to evenly coat. Cover and bring to a boil. Reduce heat to medium-low. Simmer, stirring sauce and turning chicken occasionally until springy when pressed, 14 to 15 minutes.
2. Remove chicken to 4 dinner plates, then set pan with sauce back on burner turned to medium-high. Add peas and cheese. Stir often until peas are warmed through and cheese is almost melted, 1 to 2 minutes. Spoon over chicken. Great with rice and steamed broccoli spears.
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