Chicken and Mushroom Salad with Warm Gorgonzola Dressing

 

 

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I love eating salads all year long, and in the winter months I love to add a warm element.  The Gorgonzola sauce is heated just enough to melt the cheese – didn’t you say you were going to eat more salads in 2016?

Serves 4

4 boneless skinless chicken breasts pounded in an even thickness – about ½ thick (or cut the breast horizontally in half)

1 8-10 ounce package white mushrooms, cleaned and sliced

Salt and pepper

2 tablespoons olive oil, divided

2 tablespoons butter, divided

2 heads butter lettuce, usually grown hydroponically in plastic clam shells

Gorgonzola Cheese Sauce

½ cup Mascarpone cheese

2 tablespoons milk

1 tablespoon Dijon mustard

4 ounces crumbled gorgonzola cheese (reserve some to crumble over the salad)

Salt and pepper

 

  • Heat a large sauté pan to medium high heat and add 1 tablespoon each of butter and olive oil.
  • Add the mushrooms and season with salt and pepper, and stir from time to time.
  • Sauté until they are golden brown and remove to a plate.
  • Add the additional butter and olive oil and season the chicken breasts, sauté them for about 3-4 minutes each side or until just cooked through.
  • Let the chicken breast rest while you heat the sauce.
  • In a small sauce pan combine all the Gorgonzola cheese sauce ingredients  and heat over low heat just until the sauce warms and becomes smooth, leaving a few lumps of cheese.
  • To serve line a plate with torn butter lettuce and top with sliced chicken and mushrooms, drizzle with the sauce and finish with the last of the crumbled Gorgonzola.
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