Chicken with light gorgonzola and mushroom sauce

The combination of chicken and a gorgonzola and mushroom sauce is classic and delicious. But we like to make it in a lighter (and we think more flavorful) way than the classic recipe (like Ina Garten's for example), replacing the cream with white wine, which lends an intense flavor beyond belief to the final dish. And the sauce is still as creamy as the original because of all the melted cheese. :)
Also, our addition of caraway really tastes like the perfect thing to match the rest of the flavors. Try it.
P.S: If you still feel like using cream, try replacing at least part of it with the wine and observe the difference. You'll be making our version from then on. :)

Last year: no cooking due to morning sickness (another kind of bun in the oven). :)



Ingredients (serves 2):

• 1 chicken breast (250 g)
• salt and pepper
• flour to coat
• 2 tablespoons sunflower kernel oil
• 150 ml dry white wine
• 1 tablespoon dried caraway fruit
• 1/2 teaspoon Herbes de Provence blend
• 50 g gorgonzola cheese
• 50 g grated emmentaler cheese
• 100 g fresh mushrooms

Cut the chicken breast into cubes and dredge them through flour and salt and pepper. Heat the oil in a frying pan and put the chicken bits in it:

Let them fry on low heat for 4-5 minutes. Stir and turn once in a while. Meanwhile, get the mushrooms.

Chop them up.

When the chicken is fried all over, add the wine to the pan and stir well.

Allow the wine to come to a boil, then add the gorgonzola (crumbled), the dried herbs and the caraway. Stir well, then add the other cheese as well.

When all the cheese has melted, add the chopped mushrooms and cook, stirring, for another two minutes. Remove from heat and transfer to serving plates.

It's done, dig in! :)