Chicken in Gorgonzola Sauce

This is cooked in a home style rather than the more typically pan fried version with sauce added afterwards. I believe this is nicer and recommend it. It was inspired by a video from 'CulinaryWishes.com' with ingredient changes to suit a single portion.

Ingredients

For 1	Continued...
2 - 3 tbspn olive oil	pinch pepper
1 chicken breast	35 gm gorgonzola
60 gm mushrooms (prepared weight)	15 gm parmesan
5 tbspn double cream	1 tbspn fresh parsley
pinch salt

Preparation

Chop chicken into approx 1 in cubes (bite sized pieces).
Slice the mushrooms after removing the stalks and their skins.
Crumble the gorgonzola.
Grate the parmesan.
Remove the thick stalks from the parsley and chop the leaves (used for garnish).

Cooking - about 12 min

Heat some oil in a suitable pan over a medium/high flame and fry the chicken, stirring regularly, for about 5 min until they are browned and cooked through. Check the chicken is cooked by cutting the largest piece of chicken and ensuring it is white throughout, then remove from the pan and set aside.
Add some more oil if needed and fry the mushrooms, stirring regularly, for about 5 min.
Add the chicken back to the pan and add salt and pepper to taste.
Reduce the heat and add the cream, mix well and cook, stirring for about 1 min.
Stir in the gorgonzola and parmesan and cook, stirring, until the cheese has melted - this will take very little time.

Serving

Serve with some vegetables of your choice (or pasta if you prefer) and garnish with the parsley.

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