6 skinless boneless chicken breasts
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
1 tbsp olive oil
1/2 cup chicken stock or broth
1/4 whipping cream
1/4 cup crumbled gorgonzola cheese
1/2 cup chopped walnuts
2 tbsp chopped fresh basil
Pound chicken to 1/4 inch thickness. Season chicken with salt and pepper. Melt butter with olive oil over medium high heat in large frying pan. Add chicken and cook 2 minutes, then turn and cook 2-3 minutes or until chicken is white throughout. Remove to a platter and cover.
Add broth to pan and cook over high heat for 1 minute. Reduce heat to low and gradually add cream, stirring constantly. Blend in cheese and stir until cheese is melted and sauce is smooth. Continue cooking until sauce is desired consistancy. Pour sauce over chicken and garnish with walnuts and basil. Serve with rice...wild....brown....