Chicken With Gorgonzola & Walnuts

Chicken with Gorgonzola
           and Walnuts


  • 1/3 cup flour
  • salt and pepper to taste
  • 1 lb skinless, boneless chicken breasts, thinly sliced
  • 2 tbsp Jensen's Whey Butter
  • 1 tbsp olive oil
  • 2 tbsp walnuts, coarsely chopped
  • 1/4 cup shallots, finely chopped
  • 1/2 cup dry white wine
  • 1/4 lb (115g) Gorgonzola cheese, rind removed and cut into very thin slices


  • In a wide, shallow bowl, combine the flour, salt, and pepper.  Set aside.
  • If the chicken is more than 1/4" thick, place the cutlets between 2 pieced of plastic wrap and gently pound to the right thickness. 
  • Dip the chicken cutlets into the flour mixture, lightly coating both sides. 
  • Shake to remove any excess flour, discard the remaining flour.
  • In a large skillet over medium heat, melt the butter with the oil. 
  • Add the chicken to fit in a single layer and cook for 3 to 4 minutes, until golden brown. 
  • Turn the cutlets over and cook about 3 more minutes. 
  • Transfer the chicken to a plate and cover to keep warm.  Repeat with the remaining cutlets as needed.
  • While the chicken is cooking, place the walnuts in a non-stick skillet and toast for 1 to 2 minutes over medium-low heat, shaking occasionally.  Set aside.
  • Add the shallots to the skillet used for the chicken. 
  • Cook for 1minute over medium heat. 
  • Add the wine and use a wooden spoon to scrape the bottom of the skillet, stirring to combine. 
  • Cook for 1 to 2 minutes, then reduce the heat to low.
  • Return the chicken cutlets to the skillet and turn the over once or twice until they are well coated with the sauce.
  • Place thin slices of Gorgonzola on top of each cutlet. 
  • Cover and cook for 1 to 2 minutes, until the cheese has slightly melted. 
  • Sprinkle with the toasted walnuts before serving.